Add to a large pan or Dutch oven over medium-high heat, add two tablespoons butter and two tablespoons vegetable oil and sear the short rib pieces on all sides, about 2 minutes a side is a good rule of thumb.

Remove the beef from the pot and set aside and move the pot off the heat while you prepare your broth for the ribs to cook in.

Slice the red onion and using a hand grater or small food processor, grate the Asian pear.

Add the short ribs, Asian pear, red onion, garlic, ginger, red pepper flakes, soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang, beef broth and pepper back into your cooking vessel, bring to a boil over medium-high heat before covering and moving to the oven to cook for 2 1/2 to 3 hours.

When your ribs are tender, remove your vessel from the oven and remove the ribs to a plate or cutting board and allow to cool slightly. Using two forks, remove the meat from the bones, move to a large bowl, cover and set aside.

Bring sauce to a low boil over medium-high heat, reduce heat to low and while whisking continuously for a few minutes, let sauce continue to cook, concentrate and thicken a bit before pouring it over the shredded beef. Stir and let beef sit in sauce while you prepare to assemble your Korean tacos.