bison short rib tacos

The Grill Dad’s Korean Bison Short Rib Tacos

If you’ve never caught an episode of Grill Dads, you’re really missing out. These two self-proclaimed regular dudes sure know their way around a grill – all the grills actually. And are out to define exactly what California-style BBQ is. In 2017, this dynamic duo won Guy’s Big Project on the Food Network and have their own show. Check their site for showtimes and in the meantime, enjoy this special recipe, inspired by their love of Roy Choi and his Kogi revolution.

 

Recipe: Korean Bison Short Rib Tacos

Recipe & Photography by The Grill Dads. Be sure to check out their site blog here.

Serves: 4

Prep time: 15 mins

Cook time: 6-8 hours

Method: Slow Cooker

Ingredients

  • 1 Package Honest Bison Short Ribs
  • 4 cloves Garlic
  • 1 T Chopped Fresh Ginger
  • ¾ cups Soy Sauce
  • ½ cups Brown Sugar
  • 6 T Rice Vinegar
  • 2 T Sesame Oil
  • 1 T Fish Sauce
  • 1 Serrano Chili
  • 3 Scallions (white and green)
  • 8 oz Lager Beer (drink the extra 4 oz)

 

honest bison short ribs

Grassfed Bison short ribs ready for the slow cooker

 

Put the thawed short ribs and beer in a slow cooker. Put the remaining ingredients in a food processor and pour over the ribs. Turn to coat.

Cook on low for 6-8 hours. When the ribs are fall-off-the-bone tender, skim and discard the fat and remove the ribs. Put the sauce in a large skillet over medium-high heat and simmer until the sauce thickens (4-8 minutes). While this is happening, remove the bones from meat and break into small chunks (a little bit bigger than pulled pork). Add the meat back into the sauce then put it all back in the slow cooker on warm. The meat can hang out in the sauce on warm for an hour or so if you want to get ahead for a big party.

 

Serve on a warmed flour tortilla with Asian slaw (see below), cilantro and your favorite hot sauce.

The Slaw:

  • 2 T Chopped Fresh Ginger
  • 1/2 cup Rice Wine Vinegar
  • 2 T Soy Sauce
  • 1 t Cane Sugar
  • 1 Lime – Juiced
  • 2 T Sesame Oil
  • 1 cup Shredded Carrot
  • 1 Head Napa Cabbage, Sliced
  • 2 Green Onions – Chopped
  • 1/2 teaspoon ground black pepper

Combine ginger, vinegar, soy sauce, sugar, lime juice and sesame oil in a blender or food processor, then toss with the rest of the ingredients. Looking to save some time? Just grab a bag of organic slaw mix with cabbage and carrots. We’re not judging.