Marinade for the Beef Short Ribs

6 strips of beef short ribs (bones removed)

1/4 cup of soy sauce

1/4 cup of mirin

1 tablespoon brown sugar

1 teaspoon sesame oil

1 teaspoon freshly crushed garlic

1 teaspoon freshly crushed ginger

1/4 cup of finely chopped scallions

Directions for Beef Short Ribs

To a small bowl add everything but the beef. Mixed until the sugar is dissolved. Pour the marinade in a zip lock bag. Add the beef short ribs to the marinade and seal the bag. Shake to coat all the beef with the marinade.

Let this marinate for 4 hours in the refrigerator.

After four hours, heat a stove top griddle or heat up your grill outside to really hot.

Add your beef short rib and do not move it for 1 minute. Flip and let it grill on the other side for 2 more minutes. Use a b rush to brush on some of the marinade.

If you are using thin cuts no more than 3 minutes is required. I grilled mine to medium.

Once you remove it from the grill Let it rest for a few minutes before slicing it into small cubes.

Add the Chili Chimichurri Sauce to the chopped ribs. (only add a tablespoon at a time. Taste and add more if you like)

Ingredients for the Chili Chimichurri Sauce

1/2 Cup of tightly packed flat leaf parsley

1/4 cup of tightly packed cilantro

1/2 of a large white onion

2 cloves of garlic

2 Jalapenos

2 red Thai chili peppers

2 tablespoon red wine vinegar

1 teaspoon of dried oregano

zest of 1 lime

juice of 1/2 a lime

1/2 cup of good olive oil

salt to taste.

Directions for the Chili Chimichurri Sauce

Add everything to a food processor and pulse until smooth. Taste for salt.

Pour into a container and refrigerate until ready to use.


Ingredients for the Apple Slaw

1/4 cup of shredded cabbage (green or purple or both)

1/4 cup of shredded carrots

1/2 of a honey crisp apple cut into matchsticks

1/2 cup of chopped green onions

1 large jalapenos thinly sliced

2 tablespoons plain Greek yogurt

juice and zest of 1 Meyer lemon

2 teaspoons honey

1tablespoon grainy mustard

1 teaspoon brown sugar

1 tablespoon apple cider vinegar

2 tablespoon good olive oil

salt and black pepper to taste

Directions for Apple Slaw

To a large bowl add the cabbage, carrots, apples, green onions and jalapenos.

In a separate bowl whisk together the yogurt, juice and zest of the lemon, honey, mustard, brown sugar, apple cider vinegar, olive oil, salt and black pepper.

Pour the marinade over the slaw mix. Toss and refrigerate.


Ingredients for the  Siracha Sour Cream

3 tablespoons of Mexican sour cream

1/4 cup finely minced cilantro

2 tablespoons siracha hot sauce

1 teaspoon black pepper

Direction for the Siracha Sour Cream

Whisk together all the ingredients above. Refrigerate.



Finally…Assemble that Taco!

I used a low carb tortilla that I grilled to heat through on my griddle.

First add your chopped beef short ribs, Add Apple Slaw, then a few dollops of Siracha Sour Cream.






Then proceed to take huge bite! Delicious!






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