Spicy Braised Beef Short Ribs

Ingredients: • 4 large beef short ribs on the bone • Salt and freshly ground black pepper • 4 tablespoons extra-virgin olive oil • 2 brown onions, finely chopped • 2 carrots, finely chopped • 2 celery stalks, finely chopped • 1 leek, white and light green parts, finely chopped • 5 garlic cloves, finely chopped • 5cm piece fresh ginger, finely chopped • 1 jalapeno chili finely chopped • 500 millilitres balsamic vinegar • Beef stock approx 1 litre • 1 tin anchovies in olive oil, finely chopped • 1 tsp smoked paprika • 3 tablespoons molasses • 2 tablespoons tamarind paste • 1 teaspoon black peppercorns • 2 whole cloves Method: • If in one piece, cut the short ribs into individual portions • Season well with salt on all sides and refrigerate overnight uncovered The next day: • Turn the oven on to 150°C • In a large pan, heat the olive oil until smoking hot on a high heat • Brown the short ribs well on all sides, this will take approximately 30min • Remove the short ribs from the pan and set aside • Turn the heat down to medium and add the carrot, celery, leek and onion to the pan. Fry for about 5 minutes until slightly softened • Add the ginger and jalapeno and cook, stirring, for 1 minute. • Put the ribs back in the pan. • Add the vinegar, increase the heat to medium-high, and cook for about 5 to 10 minutes to reduce the vinegar a little. • Add enough stock to cover the ribs. • Add the anchovies, molasses, tamarind, peppercorns, and cloves. Season with salt and pepper corns. • Bring to a simmer, cover with aluminium foil and a tight fitting lid, and cook in the oven for about 3 hours, until the meat is falling-off-the-bone tender. • Take the ribs out of the pan, brush off any bits of vegetables from them, and place them aside in a covered bowl/dish • Strain the braising liquid into the pan, bring to the boil, and reduce until thickened slightly and glossy. • Add the ribs back to the pan, heat through. • Serve with any choice of sides. I served them with a parsnip puree and pan fried mushrooms topped with freshly chopped spring onions and red chilli.