Korean Short Rib Tacos

Day PartDinner, Lunch
Menu PartEntree
Cuisine TypeAsian

John Koch
Vice President of Culinary Operations
City Tap Penn Quarter
Washington, D.C.

An LA food truck started the Korean taco craze several years ago, and now the mashup is showing up on menus nationwide. At City Tap in Washington, D.C., the kitchen braises beef short ribs for five hours, then shreds the meat and piles it into small tortillas to keep the street-food vibe.


50 lbs. beef short ribs
2 cups vegetable oil
Kosher salt, to taste
6 bay leaves
18 oz. tomato paste
6 tbsp. black pepper
3 cups veal demi-glace
2 qt. stout
4 gal. water
4 lbs. yellow onions, medium dice
2 lbs. carrots, medium dice
2 lbs. celery
8 cloves garlic, peeled
2 tbsp. thyme
2 tbsp. Italian parsley
3 cups red cooking wine
2 cups Worcestershire sauce
Small corn or flour tortillas
Chopped cilantro, shredded carrots and shredded cabbage, to taste
Lime wedges, for garnish


1. Preheat oven to 300 F. In large roasting pan over medium-high heat, add 2 cups oil.
2. As oil heats, lay out short ribs on sheet pan and season heavily with kosher salt.
3. Sear short ribs in batches until all sides are deep golden brown.
4. Place bay leaves, peppercorns, thyme, parsley, onion, carrots, celery and garlic in one container. Combine red wine and Worcestershire in another container. Combine water and demi-glace in 12- quart hard plastic container.
5. Once short ribs are seared, remove from pan. Turn burners to high heat and add vegetables and herbs. Cook veggies until soft. Add tomato paste and incorporate well.
6. Deglaze pan with wine, beer and Worcestershire’ reduce by half. Add water and demi-glace mixture and bring back to a boil.
7. Add short ribs to pan. Cover with parchment then wrap in aluminum foil. Cook in 300 F oven for 5 hours or until fork tender.
8. Shred meat from bones and fold into tortillas along with some braising liquid. Top with cilantro, shredded carrots and cabbage; garnish with lime wedges.


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