Beef short ribs is a meaty cut that needs long, gentle cooking. These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. Beef short ribs need long, slow cooking in order to become tender. Once fully cooked, however, they are particularly soft – the meat can be easily pulled away from the bones with little effort and cut through with a spoon.

Recommendation (for Braised Beef Short Ribs):
1. Preheat your oven to 165°C.
2.Place a lidded casserole dish large enough to hold the ribs over a medium heat, and add a dash of oil. Once the oil is hot, add the onion and a pinch of salt. Cook the onion over a medium heat until soft, 10-15 minutes
3. Add the garlic and ginger and cook, stirring, until fragrant and soft. This should be about a minute or so
4. Add the coriander seeds, cumin seeds and seven spice then cook for another minute. Take care not to burn the spices and add another dash of oil if necessary
5. Add the stock, followed by the short ribs, some soy sauce, vinegar and some salt and the white pepper. Put the lid on and transfer to the oven for 3 hours, or until the ribs are tender.
6.Serve the short ribs garnished with the herbs, red chili and spring onion