Preheat the oven to 150 degrees Celsius.
First remove any fatty or sinewy bits from the short rib.
Combine all rub ingredients.
Coat the short rib in mustard then evenly sprinkle and pat over the rub.
Place on a baking tray and roast for 4-5hrs ensuring that you baste 3-4 times throughout the cook.
Combine all ingredients for the glaze and pour over the short rib.
Increase the temperature to 170 degrees Celsius and return to the oven continuously basting this time to ensure the meat is kept as moist as possible for half an hour or so.
For the final half an hour, allow the edges to crisp up.
Remove from the oven, cover and rest for at least 20 minutes.
For the ‘slaw prepare ingredients as noted. Combine the mayonnaise, white wine vinegar, coriander, mint, chilli and seasoning and blitz into a smooth sauce. Check seasoning and adjust if necessary.
Combine with cabbage.
Serve the tacos warm with a generous forkful of shredded beef and a mound of coriander and lime ‘slaw. Sprinkle over any extra coriander.