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https://homeiswheretheboatis.net/2014/05/05/south-of-the-border-flavor/
recipe adapted from Bobby Flay for Food Network
Ingredients
3 pounds bone-in beef short ribs, fat trimmed
Kosher salt and freshly ground pepper
1/4 cup canola oil
3 cups beef stock, reduced sodium
6 dried ancho chile peppers, stemmed and seeded
1 large Spanish onion, chopped
6 cloves garlic, smashed
1 cup dry red wine
12 sprigs thyme
16 hard corn taco shells
Directions
Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate.
Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer. Remove from the heat and let steep, 15 minutes.
Discard all but 3 tablespoons oil from the Dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in the red wine and simmer, stirring, until almost completely reduced, about 12 minutes. To a slow cooker, add the red wine/onions, thyme and chile-stock mixture and short ribs. Cook on low 8 hours.
After 8 hours, remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, pickled onions, jalapenos, Queso fresco, or sour cream.
Pickled Red Onions:
Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.