fall inspired short rib tacos + apple carrot slaw
Fall inspired cinnamon short rib tacos + apple carrot slaw. These tacos are what you make when you want warm fall flavours with a warm summer vibe. The cooking time is a little longer so it's the best food to make when you’re busy carving pumpkins!
Ingredients
Short Ribs
- 5 pkgs miami ribs/flanken cut short ribs
- ¾ cup brown sugar packed
- 3 tbsp chilli powder
- 3 tbsp chinese five spice powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp cinnamon
- ½ tsp fennel seed
- ½ tsp cardamom
- ½ tsp ginger
- ½ cup soy sauce sub tamari
- ¼ cup maple syrup
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
Apple + Carrot Slaw
- 1 sm napa cabbage thinly sliced
- ½ sm red cabbage thinly sliced
- 3 cortland apples julienned / thinly sliced
- 4-6 medium carrots I used heirloom carrots, julienned
- ¼ of a fresh pineapple diced, sub canned
- ½ cup cilantro chopped
- 3 limes juiced
- 1 tbsp red wine vinegar
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce sub tamari
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp cayenne
- 1 tsp paprika
Lime Crema
- ¼ cup mayonnaise
- ¾ cup sour cream
- ¼ cup milk
- ½ lime zest
- 1 lime juiced
- salt to taste
Additional
- 12-20 corn tortillas
- cotija cheese sub feta cheese
- cilantro
- pickled onions
- lime juice
Instructions
Short Ribs
- Double wash short ribs, this removes any excess fat. Place them on a paper towel and pat to dry. Spray a large baking pan (I used a 11x14 pyrex glass pan) add all of your short ribs to the pan, set aside.
- Mix all dry ingredients for dry rub, including brown sugar, split into 2 bowls, set aside. In a small bowl whisk soy sauce, maple syrup, rice vinegar and sesame oil together. Pour wet mixture over all of the ribs, make sure all are coated. Sprinkle 3/4 of dry rub over all of short ribs, rub the dry rub into the ribs and make sure they are well coated. Reserve the other 1/4 of the dry rub for once the ribs are cooked. Cover the ribs and place in the fridge for 4 - 48 hours to marinate. Do not leave them in the fridge for longer than 48 hours.
- Preheat the oven to 325 degrees F. Take short ribs out of the fridge and leave at room temperature for at least 1 hour before cooking. Cover the ribs tightly with foil and bake at 325 for 4 hours, for the last 30 minutes of the bake, remove the foil and bake uncovered. Alternatively you can bake the ribs at 350 degrees F, for 2 - 3 hours covered, for the last 30 minutes of the bake, remove the foil and cook uncovered.
- When the ribs are done cooking, remove them from the oven. The bones should fall right out, discard the bones.
- You can either shred all of the meat by hand or you can place all of your meat in a kitchen aid and mix it on low with the whisk attachment, this will quickly shred your meat. Once shredded, add a couple tablespoons of your dry rub and toss to coat, you can add more if you want more of a dry rub flavour.
Apple Carrot Slaw
- Add the cabbages, apple, carrots, pineapple and cilantro to a large bowl. In another small bowl, whisk together the lime juice, rice vinegar, red wine vinegar, maple syrup, sesame oil, soy sauce, cayenne and paprika. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve. The slaw can be made the night before.
Lime Crema
- In a small bowl whisk together mayonnaise, sour cream, milk, lime zest, lime juice and salt. If you want a thinner crema, add more milk. If you want a thicker crema, use less than the set 1/4 cup of milk. The crema can be made the night before.
Assembly
- Char the corn tortillas over an open gas stove top flame, or heat them in a pan. Layer in your short rib meat, apple slaw, crema, cilantro, cotija cheese and pickled onions!