Preheat the oven to 325°F. Trim any excess fat off the short ribs. Drizzle a small amount of vegetable or extra virgin olive oil on the short ribs. Season the short ribs very well with kosher salt, ground black pepper, and cumin. Massage the seasoning into the ribs.

In a dutch oven or large pot, heat 2 tbsps of vegetable oil on medium-high heat. When the oil is heated, sear the short ribs in batches on all sides until browned. Place the ribs on a separate pan to rest.

Drain the excess oil from the dutch oven or pot. Add 3 tbsp of butter to the pan and let it melt. When the butter is heated, add the chopped onions and cook until they are translucent (about 2 - 3 minutes).

Add the minced garlic and tomato paste and cook for 1 - 2 minutes. Add the flour and mix until fully incorporated. Allow the flour to cook for 1 - 2 minutes making sure to mix to prevent burning.

Mix in the hot beef stock, bbq sauce, and apple cider vinegar. Allow the mixture to come to a boil and thicken. Once the liquid has thickened, add the short ribs back into the dutch oven.

If you’re not using a dutch oven, add the short ribs to an aluminum pan and pour the liquid over the ribs. Cover the short ribs with a lid or aluminum foil and braise in the oven for 2½ to 3 hours. The ribs should be fall-off-the-bone tender.

While the short ribs are braising, combine the ingredients for the avocado crema in a blender or food processor. Blend until smooth. Taste and season with additional salt if necessary. Store in an airtight container and place in the refrigerator until ready to use. Prep the remaining toppings according to the ingredient list above.

Remove the short ribs from the oven and shred the beef. Heat the tortillas and begin assembling the tacos with the shredded short ribs, avocado slices, red onions, jalapenos, pineapple chunks, cilantro, and avocado crema. Serve with the extra short rib sauce and enjoy!