Ingredients

• ●2 lbs beef short ribs
• ●1/2 cup soy sauce
• ●1/4 cup brown sugar
• ●1/4 cup Asian pear puree
• ●2 tablespoons sesame oil
• ●2 tablespoons rice vinegar
• ●4 cloves garlic
• ●1 tablespoon ginger
• ●1/2 teaspoon black pepper
• ●1/4 teaspoon red pepper flakes
• ●4 cups shredded cabbage
• ●1/2 cup shredded carrots
• ●1/4 cup mayonnaise
• ●2 tablespoons rice vinegar
• ●1 tablespoon sugar
• ●1 teaspoon sesame oil
• ●1/4 teaspoon salt
• ●12-16 small corn or flour tortillas
• ●1/4 cup chopped cilantro
• ●2 green onions
• ●to garnish sesame seeds
• ●optional Sriracha

Instructions

1. 1Combine all the short rib marinade ingredients in a large bowl or resealable bag. Add the short ribs, making sure they are well coated. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
2. 2While the short ribs are marinating, prepare the slaw. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, sesame oil, and salt. Pour over the shredded cabbage and carrots, and toss to combine. Set aside.
3. 3Preheat your oven to 325°F (160°C).
4. 4Remove the short ribs from the marinade, letting any excess drip off. Reserve the marinade.
5. 5In a Dutch oven or heavy pot, sear the short ribs over medium-high heat until browned on all sides. Work in batches to avoid overcrowding the pot.
6. 6Pour the reserved marinade over the short ribs. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
7. 7Braise for 2 1/2 - 3 hours, or until the short ribs are very tender and easily shredded with a fork.
8. 8Remove the short ribs from the pot and let them cool slightly. Shred the meat with two forks, discarding any bones or excess fat.
9. 9Heat a grill or grill pan over medium-high heat. Grill the shredded short ribs for a few minutes, until slightly caramelized.
10. 10Warm the tortillas on the grill or in a dry skillet.
11. 11To assemble the tacos, place a portion of the grilled short ribs on each tortilla. Top with the slaw, cilantro, and green onions. Sprinkle with sesame seeds and drizzle with sriracha, if desired.