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Beef•Entrees•Food•Mexican•Recipes

Grilled Beef Short Rib Tacos with Roasted Carrot Butter and Pickled Radishes

August 17, 2015
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Grilled Beef Short Rib Tacos with Roasted Carrot Butter and Pickled Radishes | The Charming Detroiter

Is there anything in the culinary world that quite matches the perfection that is the taco? This beautiful vessel plays host to an unimaginable plethora of flavor combinations – and the best part is, it pulls it off perfectly every time! Which is why I’m incredibly excited to share this recipe for grilled short rib tacos with you guys!

Grilled Beef Short Rib Tacos: Paired with crispy pickled radishes, a beautiful roasted carrot butter, and fresh homemade crema.

I have a slight obsession with Mexican food. Okay, fine: an unhealthy obsession. Which explains why tacos are like a food group to me. In fact, one of my favorite local restaurants combines two of the loves of my culinary life: tacos and breakfast. (Because is there anything better than a crazy good homemade biscuits and gravy? I think not.) While the normal taco menu at Imperial in Ferndale, MI is outstanding, each week they also feature a special taco of the week, which I try pretty much every time. Tacos allow for such creativity, and seeing the twists and spins that Imperial puts on different flavor combos is a real treat!

Grilled Beef Short Rib Tacos with Roasted Carrot Butter and Pickled Radishes | The Charming Detroiter

Now, let’s get down to business. These tacos. These tacos! Spicy, salty, smokey grilled beef short ribs. Rich, sweet, honey-filled carrot butter. Crisp, vinegary, fresh pickled radishes. And a quick homemade crema. What’s not to love? The flavor combination pairs up so well together, which makes it perfectly suited for a beautifully charred tortilla where you are getting a little bit of everything in every single scrumptious bite.

Normally I would have more words to say, but I’m really at a loss. So my final ones for today will be: If you are a taco person, go make these now!
Grilled Beef Short Rib Tacos with Roasted Carrot Butter and Pickled Radishes | The Charming Detroiter

Did you make this recipe? Let me know what you thought by commenting below or tagging #thecharmingdetroiter!

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Grilled Beef Short Rib Tacos with Roasted Carrot Butter and Pickled Radishes

Prep Time: 45 minutes

Cook Time: 30 minutes

Yield: 2 servings

Ingredients

  • For pickled radishes:
  • 4 oz. radishes, sliced thinly
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1 tbsp. sugar
  • 1 tbsp. kosher salt
  • 2 tsp. black peppercorns
  • 1 tsp. mustard seeds
  • 1 tsp. coriander seeds

  • For carrot butter:
  • 1 lb. carrots, peeled and cut into 1 inches lengths
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. cumin
  • 1/4 cup walnuts, roughly chopped
  • 1/2 cup honey
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For short ribs:
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. black pepper
  • 1 1/2 tsp. ancho chili powder
  • 1 1/2 tsp. paprika
  • 1 lb. beef short ribs, bone removed
  • 1 tbsp. olive oil

  • 6 small tortillas
  • Cilantro, for garnish
  • Crema
  • Hot sauce

Instructions

To make the pickled radishes, add radish slices to a pint-sized mason jar. In a medium saucepan, combine water, vinegar, salt, sugar, black peppercorns, mustard seeds, and coriander seeds. Simmer over medium heat for about 5 minutes, until the sugar and salt have dissolved. Pour hot liquid over the radishes and cover jar with lid. Allow mixture to cool in the refrigerator before serving. Keeps for up to 1 month in the refrigerator.

To prepare carrot butter, preheat oven to 450 degrees Fahrenheit. Add carrots to a large bowl and toss with olive oil, salt, pepper and cumin until evenly coated. Spread out carrots on a baking sheet and roast in preheated oven for 15-20 minutes, until a fork can easily be inserted into the center.

While carrots are roasting, brown the walnuts in a small skillet over medium heat until toasted and fragrant, about 5 minutes.

Once carrots have roasted, add to a food processor with walnuts and honey. Blend until the mixture is combined. With the food processor running, stream in the olive oil and blend until smooth and creamy. Transfer butter to a bowl and stir in the salt and pepper.

Preheat grill. In a small bowl, mix salt, pepper, ancho chili powder, and paprika until combined. To a large bowl, add short ribs and olive oil and toss until the short ribs are evenly coated with the olive oil. Add the spice mixture and toss again until the short ribs are evenly coated. Grill over high heat until slightly charred, about 4-5 minutes per side. Remove meat from the grill and let rest for 5-10 minutes before slicing.

While the meat is resting, char the tortillas on the grill for about 15-20 seconds per side.

To assemble tacos, smear carrot butter on a charred tortilla. Top with short rib slices, pickled radishes, and cilantro (if desired). Serve with sour cream or crema and hot sauce. Enjoy!

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Grilled Beef Short Rib Tacos with Roasted Carrot Butter and Pickled Radishes | The Charming Detroiter

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Reader Interactions

Trackbacks

  1. Asian Crispy Shrimp Lettuce Wraps - The Charming Detroiter says:
    May 29, 2016 at 1:43 pm

    […] that beautiful color contrast! Quick pickling is one of my favorite techniques, as I have over and over again described on the blog […]

    Reply
  2. Crispy Pork Belly Tacos - The Charming Detroiter says:
    May 23, 2016 at 9:16 am

    […] these crispy pork belly tacos, I made quick pickled carrots (seriously quick pickling is the bomb dot com, you guys) and homemade crema. They are also topped with lots of fresh cilantro, of course! These […]

    Reply
  3. The Charming Detroiter • Prosciutto and Fried Egg Breakfast Tacos with Smashed Avocado and Sriracha Mayo - The Charming Detroiter says:
    March 16, 2016 at 9:00 am

    […] you can barely see the egg! Also paired with this dish is a homemade crema, which is seriously my favorite thing ever. I’ve used it in so many recipes! Crispy prosciutto bits and salty cotija cheese finish off […]

    Reply
  4. The Charming Detroiter • Ancho Achiote Shredded Chicken Tacos with Pickled Red Onions, Avocado, and Crema - The Charming Detroiter says:
    March 3, 2016 at 12:58 pm

    […] flavoring of the meat filling with spices such as ancho chili powder (my new favorite chili powder, apparently) and red chili powder, as well as some more earthy flavors like cumin and […]

    Reply

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