Short Ribs

Preheat the oven to 350°F. Make sure the short ribs are full dry. Season the short ribs with salt and pepper on all sides. Heat the safflower oil in a large, heavy-bottom pot over medium-high heat. When the oil is hot, work in batches to sear the short ribs on all four sides until extremely caramelized (you want to hear a sizzle so the meat forms a crust). Remove the short ribs to a plate and repeat until all of them are seared.

To the same pot, add the onions, carrots and celery. Cook until soft and caramelized. Add the garlic. Cook for another 2 minutes. Stir in the flour and tomato paste until well combined. Let cook for a couple of minutes. Pour in the wine and pomegranate juice. Add the short ribs back to the pot.

Bring the liquid to a boil. Reduce to a simmer and cook for 20 minutes. Add the beef stock, thyme, sage, and oregano. Bring to a simmer. Cover the pot and transfer it to the oven for 2 ½ hours, or until the meat is falling off the bone. Strain the meat from the liquid and shred it into pieces.

Tacos

Char the tortillas over an open flame (you can place them directly on the stovetop over the flame). In a small bowl, smash the avocados. Add the juice of one lime, plus a little salt to taste. To assemble the tacos, spread some smashed avocado onto each tortilla. Distribute the short ribs to each tortilla. Squeeze more lime over top. Garnish with the Sweet Chow Chow, feta cheese, and cilantro.