Entry to Win a $100 Gift card with every $50 spent!

Short Rib Tacos With Cilantro-Lime Slaw


Ingredients

½medium head of cabbage

3½ tsp. Diamond Crystal or 2 tsp. (heaping) Morton kosher salt, divided

5 garlic cloves, unpeeled

2–3 canned chipotle chiles in adobo, plus 1 Tbsp. adobo sauce

⅓cup (packed) dark brown sugar

2Tbsp. distilled white vinegar

½ tsp. freshly ground black pepper

1½ lb. boneless beef short ribs, preferably 1" thick

Vegetable oil
large red onion
lime
avocado

10–14 small tortillas

1 cup (lightly packed) cilantro leaves with tender stems

Steps

1.

Cut ½ medium head of cabbage in half lengthwise and remove core; discard. Slice cabbage crosswise into very thin strips (as thin as you can). Transfer to a large bowl and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. (heaping) Morton kosher salt. Massage gently with your hands to work in salt and soften cabbage a bit. Set aside.

Image may contain Plant Food Produce Human Person Vegetable Sprout Bean Sprout and Cabbage
Photo And Food Styling By Emma Fishman

2.

Toast 5 unpeeled garlic cloves in a dry small skillet over medium-high heat, until skins are deeply charred on both sides, 5–7 minutes. Let cool a few minutes and peel garlic. Place in blender along with 2–3 canned chipotle chiles in adobo (add 3 if spicy is your thing) and 1 Tbsp. adobo sauce, ⅓ cup (packed) dark brown sugar, 2 Tbsp. distilled white vinegar, 1 tsp. Diamond Crystal or ½ tsp. (heaping) Morton kosher salt, ½ tsp. freshly ground black pepper, and ½ cup water. Blend until smooth. Transfer salsa to a small bowl.

Image may contain Animal Seafood Food Sea Life Lobster Plant Invertebrate Clam and Seashell
Photo And Food Styling By Emma Fishman

3.

Prepare a grill for medium heat. Clean and oil grate. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; drizzle evenly with vegetable oil. Grill, rotating every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 120°, 7–12 minutes, depending on the thickness of your ribs. Brush ribs with salsa and continue to grill, turning every minute or less, until shiny, glazed, and thermometer registers 130°, about 3 minutes. Transfer to a cutting board and let rest 20 minutes.

Image may contain Food and Bbq
Photo And Food Styling By Emma Fishman

4.

If you don’t have a grill: Heat 2 Tbsp. vegetable oil in a large cast-iron skillet over medium-high. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (no need to rub with oil) and cook, turning every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 125°, 5–10 minutes, depending on the thickness of your ribs. Brush with salsa and continue to cook until glaze has darkened in color, about 15 seconds per side. Repeat process with another layer of salsa. Transfer to a cutting board and let rest 20 minutes.

5.

While the meat is resting, prepare the garnishes. Cut 1 large red onion in half through the root end and remove skin. Slice halves through root end into ½"-thick wedges (this will keep layers together while grilling). Grill onion wedges until charred (or cook in the same skillet—no need to clean), about 2 minutes per side. Trim root so layers easily separate and arrange on a platter. Cut 1 lime in half and squeeze juice into cabbage. Add 1 cup (lightly packed) cilantro leaves with tender stems to slaw and toss to combine. Slice 1 avocado and arrange on a small plate. Char 10–14 tortillas on grill or toast in a dry skillet, about 15 seconds per side. Wrap in a kitchen towel to keep warm .

Image may contain Knife Blade Weapon Weaponry Plant Onion Food Vegetable Shallot and Sliced
Photo And Food Styling By Emma Fishman
Image may contain Graffiti Art Mural and Painting
Photo And Food Styling By Emma Fishman

6.

If short ribs are very thick, slice horizontally through the middle of the sides into 2 thinner pieces, then slice against the grain ¼" thick. Rotate slices 90° and chop crosswise into ¼" pieces. Arrange on platter next to onion and serve with cabbage slaw, avocado, tortillas, and remaining salsa for making tacos.

Image may contain Food Dish Meal and Lunch
Photo By Emma Fishman, Food Styling By Rebecca Jurkevich

7.

Do ahead: Cabbage can be salted 1 day ahead; cover and chill. Salsa can be made 1 week ahead; cover and chill.