Korean Short Rib Tacos

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Braised Short Ribs:

4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks

Kosher salt and cracked black pepper 

1/2 cup (100 g) all-purpose flour, for dredging 

1/4 cup (50 g) butter 

2 tablespoons vegetable oil, such as canola or grapeseed 

2 shallots, unpeeled, large dice 

1 carrot, large dice 

1 celery rib, large dice 

One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot 

4 cups (946 ml) beef broth 

2 bay leaves 

2 sprigs flat-leaf parsley 

2 sprigs fresh thyme

Korean Taco Sauce:

3 tablespoons soy sauce

3 tablespoons sugar 

2 tablespoons gochujang 

2 teaspoons sesame oil

Assembly:

12 small corn tortillas

1 tablespoon vegetable oil 

2 pounds Brussels sprouts, thinly sliced 

1/2 yellow onion, chopped 

Kosher salt and cracked black pepper 

Shredded short rib, from above 

2 limes, cut into wedges, for garnish