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1
Preheat oven to 500 degrees F.
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2
Place the ribs in a large baking dish, salt both sides, and place in the oven.
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3
While the ribs are cooking, place the chopped onions, celery, carrots, garlic, salt and olive oil in a pot over medium-high heat.
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4
Cook until the onions become translucent, about 10 minutes.
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5
Add the wine and ketchup and reduce for 20 minutes.
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6
Remove the ribs from the oven and lower the temperature to 300 degrees F. Pour the vegetable mixture over the ribs and return them to the oven for 3 1/2 hours.
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7
While the ribs are cooking, prepare the corn salsa.
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8
Preheat a grill or grill pan over medium-high heat.
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9
Place the corn on the grill and grill about 10 minutes, until lightly charred and cooked.
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10
Cut the kernels off the cobs.
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11
Toss the corn, zucchini, red onion, lime juice, olive oil, cilantro, salt, and pepper together.
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12
Allow the salsa to marinate for at least 2 hours.
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13
Remove the short ribs from the oven, and allow the meat to rest for 30 minutes.
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14
Shred the beef and assemble in the corn tortilla with the corn salsa and a dollop of crema.
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15
Garnish with cilantro.
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16
*Note: Crema is the Mexican version of creme fraiche - it is more similar to extra thick cream than sour cream, but sour cream would be a suitable substitute.
