Cheesy Short Rib Grilled Tacos
Is there such a thing as too much cheese? If so, this cheesy short rib tacos may be at a tipping point. With the meaty punch of grilled beef short ribs plus cheese on the inside AND outside, there is a reason this tacos are always on repeat.
I made the first variation of these tacos at the Hartville Hardware Grillfest three years ago. After running the demo, our 100 samples under the Weber tent were gone in 30 minutes. Since then, I’ve changed them here and there, but the process remains the same.
The Protein
When grilled hot and fast, beef short ribs are underrated, especially a thick English cut, which typically finds itself the center of a braise or smoking. By butterflying the short rib flat, its increased surface area and decreased thickness turn it into a steak. By butterflying the short rib flat, its increased surface area and decreased thickness turns it into a steak. Most importantly, it packs a big meaty punch I can’t get enough of. That said, you can easily sub the protein or your choice, but I would suggest trying the short ribs first.
The Process
Any time you “cook” cheese, it’s a fast cook, and these are no exception. On a good day, I will make 3 to 4 tacos at a time. However, with a warm spot on the griddle for holding, you can easily make 1 or 2, and slide them over while preparing the rest.
Also, be sure not to overstuff otherwise, or you will be wrangling filling from around the griddle. Most importantly, add the fillings to the side of the taco opposite of your dominant hand. Getting the spatula under the cheese/tortilla and executing the perfect fold takes a little bit of coordination. Give yourself every possible advantage by using your strong hand.
The Video
Don’t take my word for it, watch the video! While Instagram is great for Instagramming, I like to post longer form videos to my YouTube channel that take a little bit more time but have a lot more detail. If you aren’t already, consider subscribing!
Cheesy Grilled Short Rib Tacos
With the meaty punch of grilled beef short ribs plus cheese on the inside AND outside, there is a reason this tacos are always on repeat.
Ingredients
Instructions
- Prepare the griddle for medium-high heat, 450º to 500º F.
- In a medium bowl, combine the sauce ingredients. Add to a squeeze bottle and set aside.
- Prepare the short ribs by butterflying them to equal thickness. Make a knife stroke across the bone and under the meat to open the cut like a book. Make an additional parallel slice to the remaining meat to continue the butterfly.
- Lightly rub the meat with olive oil and season with salt and pepper.
- Cook the onions on the griddle over direct medium-high heat until soft and translucent, about 2 to 3 minutes. Push to a cool part of the griddle.
- Grill the short ribs over direct medium-high heat until the internal temperature reads 125º F with an instant-read thermometer, about 4 to 6 minutes, flipping once. Use a basting dome to speed up cooking.
- Remove the short ribs from the grill and cut into bite-sized pieces. Set aside.
- Place a tortilla on the griddle and cook each side for several seconds. Place 1/4 cup of cheese on the griddle. As the cheese starts to melt, add the tortilla, followed by onions, short rib, sauce, and more cheese. Be careful not to overload the taco. Tip: Place the filling on tacos on the side opposite your dominant hand. It makes it easier to fold.
- Slide a spatula under the cheese and fold the taco over. Cook for 15 seconds then flip the taco over and cook 15 seconds more. Remove.
- Cook the tacos in batches.