Grill Dads – Korean Bison Short Rib Tacos

bison short rib tacos

Grill Dads, a show with two regular guys, has set out on a mission to define California style BBQ and identify the restaurants up and down the coast that exemplify this new cuisine. We hope they find it, and when they do, that they are using bison!

dads on grills

Check out this mouthwatering SoCal inspired bison recipe! If you like what you see and want more, please check out their INDIEGOGO site and support their campaign at: https://igg.me/at/dadsongrills

UPDATE (12-11-17) The Grill Dad’s won Guy’s Big Project on the Food Network and now really do have their own show! Check out listing times here: http://www.thegrilldads.com/


We all know Roy Choi is the man. But is his Korean fusion greatness the long awaited face of California BBQ?

This is recipe is inspired by the groundbreaking greatness that is Roy Choi’s Kogi. Oh, it’s pretty easy to make at home too. We hope you love it!

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.