Asian Short Rib Tacos

One of my favorite things about culinary school was learning about the many different cuisines of our world. We covered Latin American recipes, French recipes, Spanish recipes, Japanese recipes and everything in between. I loved how it took me out of my comfort zone. When we made these Asian short rib tacos in class, I fell madly in love with them. There was so much flavor and texture. So since I wanted to mix things up this week and make something different, they were just the ticket! I played with the recipe we used in school and I was so happy with how they came out.

First, I had to marinate the short ribs for the Asian short rib tacos. The mixture was amazingly fragrant with soy sauce, honey, rice wine vinegar, aromatics and seasoning. When the short ribs sat in that incredible marinade overnight, they became so flavorful and tender.
The next day, I made the gorgeous Asian slaw. I mixed shredded red cabbage, onion, scallions, grated carrot, vinegar, soy sauce and pickle juice together thoroughly. It had crunch and so much briny flavor. I also really loved all of the colors. It was the perfect topping for the Asian short rib tacos.
Once the slaw was done, I let it sit for a bit to develop flavor. Then I cooked the short ribs on my beloved griddle. It took about 5 minutes on each side for them to become a perfect medium rare to medium. They also were gloriously brown on the outside. Brown food means big flavor.
I cut the gorgeous meat away from the bones and fat before I diced it into bite sized pieces. Then I was ready to assemble the Asian short rib tacos. I quickly warmed up the corn tortillas, then scooped a generous amount of the meat on each one. Finally, I topped each of them off with a big scoop of the slaw. They look too good to eat!

Oh my goodness, they tasted just as good as they looked. The beef was succulent and incredibly flavorful. The warm tortillas and crunchy slaw took them way over the top. I was so happy to have recreated one of my favorite recipes from school. It definitely will be on our Taco Tuesday rotation now forever and ever, amen. Enjoy!! xoxo

Asian Short Rib Tacos
Asian Short Rib Tacos
5 from 1 vote
Asian Short Rib Tacos
Asian Short Rib Tacos
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins

These Asian short rib tacos are one of my favorite recipes I learned in culinary school. They are huge on flavor with the tender beef and slaw topping! 

Course: Main Course
Keyword: Asian Short Rib Tacos, Tacos
Servings: 12 tacos
Calories: 879 kcal
Author: Jeanie and Lulu's Kitchen
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon peeled and grated fresh ginger
  • 3 cloves garlic grated
  • 1/4 teaspoon Chinese five spice
  • 1 pinch freshly cracked black pepper plus additional as needed
  • 3 pounds short ribs flanken cut
  • salt as needed
  • 8 ounces shredded red cabbage
  • 1 whole onion thinly sliced
  • 1 whole carrot peeled and grated
  • 1 bunch scallions thinly sliced, green only
  • 1 tablespoon cilantro roughly chopped, plus additional for garnish
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon pickle juice
  • 12 whole corn tortillas taco size
  1. First, marinate the short ribs the night before. Mix the soy sauce, honey, sesame oil, rice wine vinegar, ginger, garlic and Chinese five spice together in a bowl thoroughly. Then put the short ribs in a double bagged zip top bag and pour the marinade all over them. Seal the bag and make sure the ribs get well coated. Let them sit in the refrigerator overnight. The next day, make the slaw an hour ahead of when you want to serve so that it can sit.
  2. Mix the shredded cabbage, onion, grated carrot, scallions, cilantro, rice wine vinegar, soy sauce, and pickle juice together thoroughly in a bowl. Cover it and set it aside in the refrigerator until it is time to serve. The tacos come together quickly once you start cooking! When you are ready, pre-heat an electric griddle to 400 or a griddle pan over medium high heat. Take the short ribs out and discard the marinade.
  3. Cook the ribs for 5 minutes on each side to get a medium rare to medium level of doneness. When they are cool enough to handle, cut away the bones and fat and dice the meat into manageable, bite sized pieces. Meanwhile, warm the tortillas. Then spoon a generous amount of meat and slaw on each tortilla and serve immediately! This recipe makes about 12 tacos.
Nutrition Facts
Asian Short Rib Tacos
Amount Per Serving (2 tacos)
Calories 879 Calories from Fat 545
% Daily Value*
Fat 60.5g93%
Saturated Fat 23.2g145%
Cholesterol 151mg50%
Sodium 1463mg64%
Potassium 346mg10%
Carbohydrates 42.5g14%
Fiber 5.5g23%
Sugar 15.4g17%
Protein 43.7g87%
Calcium 70mg7%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
Asian Short Rib Tacos
Asian Short Rib Tacos



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