Flavorful Korean short rib tacos, featuring tender bone-in short ribs slow-cooked or pressure-cooked, served in tortillas with a fresh cabbage slaw and sliced jalapeños. A vegan modification using mushrooms is also provided.
1. Rinse short ribs to remove any bone spurs, dry, and season lightly with salt and pepper.
2. Turn on the sauté function of the instant pot (or sauté in a large dutch oven) and sear short ribs on all sides (working in batches if needed).
3. Remove the short ribs from the pot and add the onion, garlic, ginger, soy sauce, pepper, brown sugar, white vinegar, and beef broth; stir, scraping up all the bits at the bottom of the pot, and then add the short ribs back in.
4. Cook on high pressure for 45 mins, let the instant pot stand for 15 mins once cooking timer goes off, then release the pressure (if cooking without the instant pot, bake in a 350F oven for 2 hours, turn down the heat to 325 and cook for an additional 45 mins to 1 hour; meat should be falling off the bone).
5. While the meat is cooking, mix together the ingredients for the slaw and set aside in the fridge.
6. Transfer the meat into a bowl and discard the bones; turn the sauté function back on high and sauté for 10-15 mins until most of the liquid has evaporated and you are left with a thick sauce on the bottom of the pot (stir every couple mins to make sure nothing is sticking to the bottom).
7. Add the meat back to the pot with the sauce and stir along with the sesame seeds.
8. Serve on warmed corn or flour tortillas with slaw and sliced jalapeño on top - enjoy!
Vegan Modification: Sub in mushrooms for short rib and stir fry ingredients (no need to pressure cook); leave out the beef broth.
