Short Rib Scallion Pancake Taco

Directions

For the Short Ribs

1. Fill a large pot 2/3 of the way with water and bring it to a boil. While the water is boiling, soak the short ribs in cold water for 10 minutes. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium-high heat for 6 to 8 minutes
2. Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the pressure cooker
3. Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
4. Pour the sauce over the short ribs and mix well. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 minutes (the vent is still closed). Then do a quick release and wait until the quick release cycle is complete. Unlock and remove the lid
5. Remove the bone and let the short ribs cool completely. Chop roughly and store until ready to cook.
6. Alternatively, combine the ribs and sauce in a large pot and cook over medium heat for 20 minutes, then reduce the heat down to low and cook for 1 hour or until the meat is very tender

For the Slaw

1. Thinly slice the Napa cabbage and combine it with the red pepper strips, rice vinegar, sesame oil, and salt to taste.

For the Spicy Sriracha Crema

1. Combine the Spicy Sriracha with the sour cream and lime juice. Add salt to taste.

To Serve

1. Cook the scallion pancake according to instructions, until crispy on both sides
2. Sautee the short rib in a pan to reheat and add salt as needed. Top with the braised short rib, and cabbage slaw, and drizzle on the spicy red sriracha crema and some of the spicy red sriracha. Top with cilantro and sesame seeds
3. Serve with a lime wedge on the side.