As we are adjusting to life with a newborn + a toddler, I've been on the lookout for quick and low-maintenance dinners. Smith could want to eat at any time, and I don't want to have to stop cooking at a time-sensitive point. So right now, crockpot meals are really practical and nice. They also usually produce enough food for several meals, so that's another win!
Though in all honesty, even if I didn't have time restraints, I would still make this dinner. It. Was. Awesome. I try not to be overly effusive on here unless a meal was really just over-the-top awesome, and this one definitely was. You know it's going to be good when you lift the meat out to shred it and it just falls apart. The short ribs were amazingly tender, and the Asian flavors were spot on - perfectly spicy, sweet, and tangy. Piled on a tortilla and topped with fresh cilantro, a crunchy cucumber slaw, and a healthy squirt of Siracha, this is now my favorite taco. Make these soon. You won't be sorry.
Crock Pot Korean Beef Short Rib Tacos
- 6 1/2 pounds short ribs (or other ribs)
- 1 1/2 cups low sodium soy sauce
- 1 1/3 cups packed brown sugar
- 10 cloves garlic
- 2-3 inch piece of fresh ginger, peeled
- 6 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 1-2 teaspoons crushed red pepper flakes
- 1 hot house cucumber
- 4 teaspoons rice vinegar
- 1 teaspoon sugar
- 2 pinches of salt
- crushed red pepper flakes to taste
- 6-inch flour tortillas
- fresh cilantro
- extra Siracha
Add the ribs to the crock pot. In a medium bowl, whisk together all the ingredients for the cooking liquid. Pour over the ribs.
Set the crock pot to low and cook about 8 hours. When ready to serve, remove the bones from the ribs, and shred into bite-sized pieces.
Skim the fat off the top of the liquid and add to a small saucepan. Simmer over medium-low heat until thickened and reduced. Pour over the shredded meat and serve.
For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate until ready to use.
To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.
Korean Beef adapted from My Life as a Mrs. and Confections of a Foodie Bride, originally from What's Cooking Chicago and Blisstree
Cucumber Slaw from My Life as a Mrs, originally from Steamy Kitchen