JBG Autumn Recipes: Beef Short Rib Tacos
We’re carrying on our autumn collaboration with Johnson’s Backyard Garden and Chef Taylor Byrd, devising delicious ways to include local, seasonal vegetables in gourmet dishes in your home. Today, We’re using cabbage, carrots, peppers, and radish to create a spicy, succulent glazed beef short rib taco, using English Cut Short Ribs sourced from Dean & Peeler in Poth, Texas. This recipe uses sous vide to create perfectly tender beef, which works perfectly with fresh, toasted tortillas. If you don’t have a vacuum sealer or are looking for a general primer on sous vide cooking, head to this Serious Eats piece for tips and tricks.
Beef Short Rib Tacos
This recipe is organized according to each individual component. The sous vide process begins the day before the meal is assembled. A reference timing guide is below (beginning approximately 25 hours before dish assembly):
Heat water to 165 degrees in a safe cooking vessel.
Season and sear short ribs. Let cool slightly.
Vacuum seal (or use water displacement) short ribs and place in water bath to cook for 24 hours.
Make sure there is enough water to comfortably cover the sous vide discharge value and the short ribs are fully submerged. Cover cooking vessel with aluminum foil to prevent evaporation.
Note: you may need to check the water level during the cooking process. If low, simply refill with warm water
1 hour prior to completion:
Make slaw dressing.
Cut vegetables for slaw and marinate. Place in fridge.
Start cooking rib glaze.
While glaze reduces, cut japanese turnips, fresno chile, & lime. Set aside.
Reduce glaze to desired consistency and turn off heat
After 24 hours, remove ribs from water bath. Remove from bags and discard bones.
Place rib meat on tray and cover with glaze
Toast or grill tortillas
Assemble and plate.
Sous Vide Short Rib
2 tbsp grapeseed oil
salt and pepper, to taste
Heat water in a temperature safe cooking vessel (large pot or plastic container) to 165 degrees using sous vide machine.
Heat cast iron pan to its smoking point. Season short rib liberally with salt and pepper. Place 2 tbsp oil in pan. Sear ribs on all sides until golden brown, approximately 1 ½ - 2 minutes per side. Remove from pan and place on a resting rack to cool slightly.
Once cooled, place 2 short ribs in a small-medium bag and, using a vacuum sealer, seal the bag, removing air. Be sure to not let the ribs touch so they are individually encapsulated by the plastic bag. This ensures a proper cooking surface contact for each short rib. Repeat this process until all ribs are in sealed bags.
Place in water bath to cook for 22 to 24 hours.
Remove from bags. Pull meat away from the bone. Cover in glaze.
1/2 cup gochujang
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup mirin
2 tbsp hoisin
1/4 cup water
Combine all in a small saucepot. Cook on medium heat, reducing until thick sauce consistency is achieved, approximately 20 minutes.
Make no more than 1 hour prior to serving.
juice of 2 limes
2 tbsp rice wine vinegar
1 tbsp white vinegar
1 tbsp mirin
2 tbsp granulated sugar
1/2 tsp salt
Combine all ingredients in mixing bowl. Whisk vigorously to dissolve sugar and salt.
1/2 head cabbage
2-3 whole carrots
1 red bell pepper
Shave cabbage. Cut carrot into small sticks (1/4th inch by 2 inches). Mince bell pepper.
Combine all in a bowl. Mix with slaw dressing. Set aside in refrigerator.
2 Japanese turnips
1 whole Fresno Chili
Slice thin using knife or mandolin. Turnips can be punched into small rounds by using a cookie cutter. Cut limes into wedges.
Grill or toast tortillas. Place short rib on tortilla. Cover short rib with slaw.
Top slaw with turnips and Fresno chili. Squeeze lime over taco.