Spicy Braised Beef Short Ribs

• 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

• If in one piece, cut the short ribs into individual portions

• Season well with salt on all sides and refrigerate overnight uncovered

• 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.