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Grilled Curried Short-Rib Tacos

Servings: 4

These tacos burst with bold and bright flavors. If you don’t see crosscut short ribs, ask your butcher to cut them for you.


  • 1/2 cup fresh lime juice (from 4 to 5 limes)
  • 2 Tbs. finely chopped garlic
  • 2 Tbs. grated fresh ginger
  • 2 Tbs. minced lemongrass
  • 2 tsp. tamarind concentrate (if unavailable, mix 1 Tbs. fresh lime juice with 1 Tbs. dark brown sugar)
  • 2 Tbs. fish sauce
  • Kosher salt
  • 2 lb. bone-in beef short ribs, crosscut 1/2 inch thick
  • 1/2 cup well-shaken coconut milk
  • 2 Tbs. finely chopped fresh cilantro, plus sprigs for serving
  • 2 Tbs. dark brown sugar
  • 1 tsp. curry powder
  • 1/8 tsp. cayenne
  • 8 oz. packaged slaw mix (about 4 cups)
  • 1/3 cup chopped dry-roasted peanuts
  • 12 small corn or flour tortillas, charred on the grill
  • Lime wedges, for serving


  • In a large freezer bag, combine 1/4 cup plus 2 Tbs. of the lime juice, the garlic, ginger, lemongrass, tamarind, fish sauce, and 11/2 tsp. salt. Seal the bag and shake to combine. Add the ribs, and squeeze the air out of the bag. Let sit at room temperature for 30 minutes, or refrigerate for up to 1 day.
  • Meanwhile, in a medium bowl, combine the coconut milk, the remaining 2 Tbs. lime juice, the chopped cilantro, brown sugar, curry powder, cayenne, and 1/2 tsp. salt. Stir until the sugar dissolves, then add the slaw mix. Refrigerate until ready to use and up to 1 day.
  • Prepare a high (500°F to 600°F) gas- or charcoal-grill fire, or heat a grill pan over high heat.
  • Remove the ribs from the marinade and pat dry. Grill, flipping once, until cooked through, about 5 minutes. Transfer to a cutting board, remove the bones, and chop the meat into small pieces.
  • Divide the meat, slaw, peanuts, and cilantro sprigs among the tortillas, and serve with lime wedges on the side.


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