Korean short rib tacos

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Ingredients
4 chipotle peppers in Adobo
1 medium onion, chopped  1/2 inch
3 garlic cloves, coarsely chopped
1 cup Cabernet
1 1/2 cups water
1 tsp. salt, plus extra for seasoning
1 tsp. freshly ground black pepper, plus extra for seasoning
6 lbs. beef short ribs, ribs removed 
1 Tbsp. vegetable oil

Asian Vinaigrette
1 cup rice wine Vinegar
1 tsp. sesame oil
1 tsp. shirachi sauce
1 juice of lime
1 tsp. soy sauce
2 Tbsp. olive oil
Whisk all ingredients together and store in jar

Directions
Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the braised ribs to a roasting dish. Using the same pan that the ribs are braised in add the onions, chipotle and garlic and sautee for 5 minutes until soft and begin to caramelize. Pour in the wine and scrape the pan to remove all the great caramelized flavor, then add the water and bring back to a boil. Pour this mixture over the ribs. Cover and place in oven at 350 degrees for 3 to 3 1/2 hours

Remove the ribs from the sauce.  Shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and top shredded lettuce and tablespoon of Asian vinaigrette