Name: Grand Lux Cafes Asian Short Rib Tacos Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Ingredients: 1.25 lbs flanken-cut beef short ribs (about 1/2" thick); 0.5 cups soy sauce; 0.25 cups mirin (sweet rice wine) or dry sherry; 2 tbsp brown sugar; 1 tbs sesame oil; 2 cloves garlic, minced (about 2 large cloves); 1 tsp fresh ginger, grated; 2 each green onions, thinly sliced (white + light green); 0.5 tsp black pepper, freshly ground; 1 tbs neutral oil (for grilling / searing); 9 each mini (4"/street-size) corn tortillas; 0.5 cups fresh cilantro leaves, coarsely chopped; 3 each lime wedges; 1 tsp neutral oil or butter (for warming tortillas); 1 cups well-drained napa cabbage kimchi (store-bought or homemade); 0.25 cups pickled daikon or quick-pickled carrot (optional); 1 tsp toasted sesame seeds (optional); 0.5 cups mayonnaise; 1 tsp Gochujang (Korean chili paste); 0.5 tsp Sriracha (or more gochujang for heat); 1 tsp lime juice; 0.25 tsp sesame oil; 0.25 cloves garlic, finely grated; 0.125 tsp salt; 1 tsp water (to thin, if needed)

Method

Short Ribs & Marinade

Make the marinade

In a medium bowl combine 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp sesame oil, minced garlic, grated ginger, sliced green onions (reserve a few for garnish), and 1/2 tsp freshly ground black pepper. Whisk until sugar dissolves.

Marinate the short ribs

Trim excess large pieces of fat from the flanken-cut short ribs. Place the short ribs in a resealable bag or shallow dish and pour the marinade over them, turning to coat thoroughly. Press out excess air and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor. If short on time, marinate 30–60 minutes at room temperature.

Bring to room temperature

Remove short ribs from refrigerator 20–30 minutes before cooking to come closer to room temperature for even grilling.

Cook the short ribs

Heat a grill or heavy skillet (cast iron) to medium-high. Brush meat lightly with 1 tbsp neutral oil. Sear short ribs 2–3 minutes per side until nicely charred and internal temperature reaches about 130–140°F for medium-rare to medium, depending on thickness. For thicker pieces, finish over indirect heat or reduce heat and cook an additional 2–4 minutes per side. Total cook time will vary — avoid overcooking to keep meat tender. Let rest 5 minutes.

Slice the short ribs

Using a sharp knife, slice the ribs crosswise across the grain into thin bite-size strips (about 1/4"–1/2"). Reserve any pan juices and chop any larger pieces into taco-friendly bites.

Spicy Chili Aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp gochujang, 1/2 tsp sriracha, 1 tsp lime juice, 1/4 tsp sesame oil, 1/4 clove finely grated garlic, and 1/8 tsp salt. Whisk until smooth. If the aioli is too thick for drizzling, whisk in up to 1 tsp water to reach desired consistency. Taste and adjust heat or salt.

Tortillas & Assembly

Warm tortillas

Heat a nonstick skillet over medium-high. Lightly brush each mini tortilla with a little neutral oil or butter and toast 20–30 seconds per side until warm and slightly charred spots appear. Alternatively, warm tortillas in a hot cast-iron skillet or wrapped in foil in a 350°F oven for 8–10 minutes. Keep tortillas covered with a towel to stay pliable.

Assemble tacos

Place 3 warmed mini corn tortillas on each plate (total 9 for 3 servings). Divide the sliced short rib evenly among the tortillas (about 4–5 strips per mini tortilla). Top each taco with about 1–2 tbsp well-drained kimchi (squeeze out excess liquid), a few pieces of pickled daikon or carrot if using, and a small sprinkle of chopped cilantro. Drizzle 1–2 teaspoons of spicy chili aioli over each taco. Finish with a squeeze of lime and a light sprinkle of toasted sesame seeds if desired.

Serve

Serve tacos immediately while meat and tortillas are warm. Offer extra aioli, kimchi, lime wedges, and sliced green onions on the side.