Short Rib Tacos with Corn Salsa and Crema*

Ingredients

• 2 racks beef short ribs (4 to 5 pounds)
• Salt
• 2 red onions, cut into 2-inch pieces
• 4 stalks celery, cut into 2-inch pieces
• 3 carrots, cut into 2-inch pieces
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/2 bottle red wine (Merlot or Cabernet)
• 8 ounces ketchup
• 3 ears corn, husked
• 1 green zucchini, diced small
• 1/3 cup minced red onion
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon chopped cilantro leaves
• Salt and pepper
• 10 (6-inch) corn tortillas
• 1/2 cup crema*
• Cilantro sprigs, for garnish

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