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1
To make the short ribs, season the ribs generously with salt.
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2
Pour the oil into a 4-to 6-quart pot over medium-high heat.
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3
When it starts to shimmer, add the short ribs in a single layer, being careful not to crowd and working in batches if necessary.
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4
Sear until deeply browned on all sides, about 4 minutes per side.
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5
Transfer the ribs to a platter.
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6
Pour off and discard the extra fat in the pot from the ribs, leaving the browned bits in the bottom of the pot for flavor.
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7
Core and remove the stem from the Asian pear and cut it into quarters.
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8
Thinly slice one quarter and reserve it for the tacos.
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9
Run the remaining three-quarters across the large holes of a box grater.
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10
Add the pear to a medium bowl, and stir in the prune juice, water, soy sauce, mirin, sake, ginger, star anise, and black peppercorns.
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11
Return the ribs to the pot, set over medium-high heat, and pour the prune juice mixture over the ribs.
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12
Bring the mixture to a boil and decrease the heat to low or medium-low, so that the liquid is at a bare simmer.
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13
Cover and cook until the meat is so tender it offers no resistance at all to a skewer inserted into the thickest part, 2 to 2 1/2 hours.
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14
The short rib should stay in place and not be lifted up when you raise the skewer, and the meat should slip away from the bone.
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15
Transfer the cooked short ribs to a bowl and cover with a piece of aluminum foil to keep them warm.
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16
Pour the sauce through a fine-mesh strainer into a large measuring cup with a pouring spout and discard the solids.
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17
(If youd like to defat the sauce, you can refrigerate it for an hour or two, until the fat congeals on the top; scrape it off and discard it.)
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18
Pour the sauce back into the pot over medium-high heat and cook the sauce, uncovered, at a vigorous bubble until it is very syrupy and reduced to about 1 cup, 20 to 30 minutes.
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19
Decrease the heat to low and cover the pot to keep the sauce warm.
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20
To make the tacos, warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
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21
Remove any large strips of fat or gristle from the short ribs, then lightly shred the meat using forks or your fingers.
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22
Pour the sauce over the meat and toss to thoroughly coat it.
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23
Depending on the meatiness of your short ribs, you should have 2 to 3 cups of meat.
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24
Use 1/2 to 3/4 cup for one serving of tacos, and reserve the rest of the meat for another two or three meals.
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25
Transfer the warm tortillas to a dinner plate.
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26
Divide the short rib meat among them and top with kimchi, Asian pear, scallion, a sprinkle of sesame seeds, and a drizzle of hot sauce, and eat.
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27
Refrigerate the leftover short ribs for up to a week in an airtight container, or freeze for several months.
