Beef short rib tacos (Edit recipe)

For the braised short ribs

1. Over medium high heat, add oil in a medium sized heavy bottom braising pan.
2. Dredge the short ribs in flour. Add salt and pepper in small bowl and season. Sear on all side until a crust is formed. Remove ribs from the pan and set aside.
3. Add onions, pepper and garlic to the pan. Blister for about 3 minutes or until pieces start to caramelize.
4. Deglaze the pan with wine and reduce by half.
5. Add ketchup and stir to coat the veggies.
6. Add water to the pan followed by the meat and cover. Allow to cook until fork tender for about 2 hours on low heat. Stir occasionally and add a little water if needed. (1/4c at a time).
7. When the meat is ready, remove from the pot and set aside. Using two forks, shred the meat and use a couple spoonfuls of the braising liquid to keep it moist.
8. For assembly, layer crispy tortillas with desired toppings and sauces of your choice.

For the crispy tortillas

1. Heat oil over medium heat in a frying pan.
2. Using a fork, poke holes into the tortillas and fry until crispy.
3. Drain on a wire rack or paper towels and season with salt.