Peking-Style Short Rib Tacos

There are only five ingredients in the simple but delicious marinade for these flanken-cut beef short ribs from F&W's Justin Chapple. Flanken-cut short ribs are sliced across the bone, about 1/3 inch thick, so each piece has about four small sections of bone. This kind of cut is commonly used in Korean dishes, like kalbi. If you can't find it, ask your butcher to prepare the ribs for you.

  • Total Time:
  • Servings: 6
  • Time(Other): plus 2 hr marinating

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  • 1/2 large onion, grated on a box grater
  • 1/4 cup soy sauce
  • 2 tablespoons finely grated peeled fresh ginger
  • 1 1/2 tablespoons sugar
  • 2 garlic cloves, finely grated
  • Kosher salt
  • Pepper
  • 3 1/2 pounds flanken-style beef short ribs, cut 1/3 inch thick
  • Warm small flour tortillas, for serving
  • Hoisin sauce, julienned cucumbers, grilled yellow squash, sliced hot red chiles, scallions and lime wedges, for serving

How to make this recipe

  1. In a large resealable plastic bag, mix the onion with the soy sauce, ginger, sugar, garlic 
and 1 teaspoon each of salt and pepper. Add the short ribs, seal the bag and turn to coat all the ribs well. Let marinate in the refrigerator for at least 2 hours or overnight.

  2. Light a grill. Scrape some of the marinade off the meat. Season the ribs with salt and pepper. Grill over high heat, turning once, until lightly charred in spots, about 5 minutes total. Transfer to a platter and let rest for 2 minutes. Use scissors to snip off the bones and cut the meat into bite-size pieces. Serve in tortillas with hoisin sauce, julienned cucumbers, grilled yellow squash, sliced chiles and scallions, and lime wedges for squeezing.

Suggested Pairing

Brisk and fruity Riesling.

Contributed By Photo © Con Poulos Published July 2016

1077291 recipes/peking-style-short-rib-tacos 2016-06-10T13:04:30+00:00 Justin Chapple asian|6 july-2016 recipes,peking-style-short-rib-tacos 1077291

Aggregate Rating value: 5

Review Count: 5

Worst Rating: 0

Best Rating: 5

Author Name: rainbow995

Review Body: I made this a few times and it was amazingly delicious! My family loves it and want me to make more! haha. Thank you for your awesome recipe!

Review Rating: 5

Date Published: 2016-07-10

Author Name: Scooks

Review Body: The only think "Peking" about this seems to be the hoisin sauce. The marinade sounds Japanese.

Date Published: 2016-07-20

Author Name: @BlueChefHat

Review Body: Seems like a better recipe than those found on the internet. You have use more ingredients to make it tastier and fabulous!

Review Rating: 5

Date Published: 2016-07-10

Author Name: RichM

Review Body: Very good and fairly easy.  I used boneless short ribs and cooked in a grill pan and it came out fine.  The cucumber and grilled squash don't do much for the dish, but you could substitute something else and be fine.  Don't skip the hoisin sauce though, I felt it helped round out the dish.

Review Rating: 5

Date Published: 2016-07-10

Author Name: @OrangeHelmet

Review Body: Is it okay if I marinate the short ribs longer like 4 hours instead of 2 hours overnight? I just want to make sure it absorbs deeply into the meat.. 

Review Rating: 5

Date Published: 2016-07-10

Author Name: @GreenPalmtree

Review Body: Excellent! Thank you

Review Rating: 4

Date Published: 2016-07-10