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–+ servings
Baked Short Rib Tacos Recipe

Easy Baked Short Rib Recipe For Tacos

These are the best tacos and something I like to rotate for taco night. This flavor combinations are absolutely delicious, and not to mention, this recipe is great to make ahead of time, assemble for the next day, or serve right when it's done cooking.
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Course Main Course
Servings 4

Ingredients
  

INGREDIENTS:

  • 5 pounds boneless short ribs
  • 1 cup teriyaki sauce I like Soy Vay brand
  • 1/4 cup water
  • kosher salt and black pepper to season
  • 1 small head cabbage purple or green finely shredded (or 18 oz pre-shredded)
  • 1 large apple finely diced or cut into matchsticks
  • 2 tablespoons sesame seeds
  • 2 scallions thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon coriander
  • 1/2 cup olive oil
  • kosher salt and pepper to taste
  • 2 tablespoons oil
  • 2 medium onions peeled and thinly sliced
  • 2 lb baby Bella mushrooms sliced
  • salt and pepper to season

Instructions
 

DIRECTIONS:

  • Place the short ribs in a medium baking dish or sheet pan and season with salt and pepper on both sides. Add teriyaki sauce and water. Cover tightly and bake at 375º for a 1-hour cooking time. Pull the oven rack out, flip the meat over, cover it again tightly, and continue to cook for an additional hour. Let cool slightly, shred for tacos, and keep in a large pot or bowl with sauce for easy serving.
  • While the short ribs are cooking, make the slaw. Mix the shredded cabbage, matchstick apples, sesame seeds, and scallions together in a large bowl. Store the half you’re not using in an airtight container.
  • To make the slaw dressing, whisk the apple cider vinegar, maple syrup, coriander, olive oil, kosher salt, and black pepper in a small bowl or large measuring cup. Use half the dressing and combine it with the slaw. Store the half you’re not using in a covered, airtight container separate from the slaw, and mix when you’re ready to make it again.
  • To make the mushroom and onions, place the oil in a large (pareve) pan over medium-high heat, and once hot, add the onions. Sauté for 5 minutes, and then add the mushrooms. Season with salt and continue cooking until softened. Let it cool and store the half you’re not using.
  • Before serving, char your flour tortillas on an open flame to heat them up and crisp them. Otherwise, serve store-bought tortillas as is.
  • Set up a taco assembly and place the short ribs, mixed slaw mushroom and onions in separate bowls. Serve with avocado slices and a side of extra Teriyaki sauce from the meat. Let you and your guests assemble and enjoy!
  • Heat short ribs (covered) in a 300º oven for 30 minutes or so until heated through. Shred the flavorful meat if you haven’t done so already. Heat the mushrooms and onions (reserving some for Thursday) for 20 minutes to warm.
  • Meanwhile, char tortillas on an open flame to heat up and crisp. Otherwise, serve store-bought tortillas as is.
  • Assemble a taco station by displaying tortillas, avocado slices, mushrooms, and onions, shredded short ribs, and cabbage slaw.
  • Top with extra teriyaki sauce from the meat.
Keyword Baked Short Rib taco Recipe