Grilled Curried Short-Rib Tacos

Ingredients

• 2 pounds boneless beef short ribs
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 8 small flour tortillas, warmed
• 1/2 cup plain Greek yogurt
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges, for serving

Directions

1. Measure 1/4 cup plus 2 Tbs. lime juice into a large freezer bag. Add the garlic and ginger, followed by the lemongrass, tamarind, fish sauce, and 11/2 tsp. salt. Close the bag and shake it well, then add the ribs. Press out the extra air before sealing. Leave the sealed bag at room temperature for 30 minutes, or place it in the refrigerator for up to 1 day.
2. While the ribs marinate, make the slaw. Start with the coconut milk and the remaining 2 Tbs. lime juice in a medium bowl. Add the chopped cilantro and brown sugar, then stir in the curry powder, cayenne, and 1/2 tsp. salt until the sugar has dissolved. Mix in the slaw blend, then refrigerate until you need it, or for up to 1 day.
3. Get a gas or charcoal grill very hot, 500°F to 600°F, or warm a grill pan on high.
4. Take the ribs out of the marinade and blot them dry. Grill the ribs, turning them once, until they are cooked through, about 5 minutes. Move them to a cutting board, pull out the bones, and cut the meat into small pieces.
5. Fill the tortillas with the chopped meat, slaw, peanuts, and cilantro sprigs. Serve with lime wedges on the side.