Short Rib Tacos & Salsa Verde

I love tacos… and can eat them everyday of the week!

It’s Friday night and was craving some tacos but wanted something different besides the regular degular chicken or shrimp tacos. I saw on IG a couple of weeks back that one of my fave chef’s Sohla grilled short rib as a taco filling! Normally short rib is braised for hours in its own juice goodness but this was grilling it like a steak…I was intrigued.

Short rib is a tough cut but when you treat it like steak it magically turns into a forgiving meat! Mind blown…Sohla suggested searing it in a cast iron pan so that’s exactly what I did and it was soooo damn good.

You chop it up it little bites and be sure to cook it to medium, medium rare…delishh!

Try it below with my yummy and verrryyy easy salsa verde recipe!

Ingredients

Note: I only had about a 1/2 lb of boneless short ribs so this only made about 3 tacos but you can scale this recipe up or down. Eat it with friends or don’t totally up to you lol

• 1/2lb -1lb boneless short rib (depending on the thickness you want to cut the short rib in half)

• chopped white onion & chopped cilantro for garnish

Salsa Verde

• 4 tomatillos

• 1/2 avocado

• 1/2 lime, juiced

• 1/3 cup cilantro, roughly

• 1 garlic clove

• sea salt to taste

• flour or corn tortillas, whatever your preference is

• My Famous Guac - measurements below but taste as you go…that’s cooking!

• 1 avocado

• 1/2 lime, juiced

• 1/3 cup or so chopped cilantro

• 1 serrano or jalapeno pepper, chopped

• sea salt, to taste

Directions

• season your short rib generously with kosher salt & pepper

• salsa verde - combine all ingredients in a food processor and taste to adjust seasonings to your liking.

• guacamole - combine all ingredients in a bowl, but the avocado seed in the middle until ready to serve.

• short rib - in a cast iron pan on medium heat, sear your short ribs for roughly about 3-4 minutes on each side (you may want to sear it less or more depending how thick or thin your short ribs are) . Remove from the heat and let your meat rest for at least, 5 minutes! Resting allow the juices to reincorporate throughout your steak.

• warm up your tortillas, add a little guac, a little salsa verde, lots of short rib and top with cilantro & onion!

  ENJOY!