Korean Short Rib Tacos

1. Preheat oven to 300 F. In large roasting pan over medium-high heat, add 2 cups oil.
2. As oil heats, lay out short ribs on sheet pan and season heavily with kosher salt.
3. Sear short ribs in batches until all sides are deep golden brown.
4. Place bay leaves, peppercorns, thyme, parsley, onion, carrots, celery and garlic in one container. Combine red wine and Worcestershire in another container. Combine water and demi-glace in 12- quart hard plastic container.
5. Once short ribs are seared, remove from pan. Turn burners to high heat and add vegetables and herbs. Cook veggies until soft. Add tomato paste and incorporate well.
6. Deglaze pan with wine, beer and Worcestershire’ reduce by half. Add water and demi-glace mixture and bring back to a boil.
7. Add short ribs to pan. Cover with parchment then wrap in aluminum foil. Cook in 300 F oven for 5 hours or until fork tender.
8. Shred meat from bones and fold into tortillas along with some braising liquid. Top with cilantro, shredded carrots and cabbage; garnish with lime wedges.