Short ribs are pure GOLD in these Korean tacos!! Taco night will never be the same again. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2P9JGhuJet Tila shares his favorite go-to recipes and shops at his family's grocery store.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Korean Short Rib TacosRECIPE COURTESY OF JET TILALevel: IntermediateTotal: 3 hr 10 minActive: 25 minYield: 4 to 6 servingsIngredientsBraised Short Ribs:4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunksKosher salt and cracked black pepper 1/2 cup (100 g) all-purpose flour, for dredging 1/4 cup (50 g) butter 2 tablespoons vegetable oil, such as canola or grapeseed 2 shallots, unpeeled, large dice 1 carrot, large dice 1 celery rib, large dice One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot 4 cups (946 ml) beef broth 2 bay leaves 2 sprigs flat-leaf parsley 2 sprigs fresh thyme Korean Taco Sauce:3 tablespoons soy sauce3 tablespoons sugar 2 tablespoons gochujang 2 teaspoons sesame oil Assembly:12 small corn tortillas1 tablespoon vegetable oil 2 pounds Brussels sprouts, thinly sliced 1/2 yellow onion, chopped Kosher salt and cracked black pepper Shredded short rib, from above 2 limes, cut into wedges, for garnish DirectionsFor the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef. Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage. For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook. Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ReadyJetCook #JetTila #FoodNetwork #KoreanShortRibTacosHow to Make Korean Short Rib Tacos with Jet Tila | Ready Jet Cook With Jet Tila | Food Networkhttps://youtu.be/nAQuc28I8G8
