You can braise these short ribs until they're falling off the bone and shreddable. I prefer them tender but still with a little bite to them.
1 tbsp olive oil
1 brown onion, roughly chopped
1 cup finely shredded coriander (leaves separated from the stems and roots)
1.2kg beef short ribs
1 tbsp plain flour
1 tsp smoked paprika
2 tsp ground cumin
2 tsp sugar, plus extra for the salsa
2 jalapeno chillies, finely chopped
375ml stout or other dark beer
2 tbsp soy sauce
2 x 400g cans chopped tomatoes
1 red onion, finely diced
2 tbsp white vinegar
salt, to season
small soft flour tortillas, to serve
sour cream, to serve
1. Set your oven to 150C. While it's heating, put a large ovenproof saucepan over medium-high heat and add the oil. Add the onion and coriander stems and roots, stirring until the onion has slightly softened. Add the beef, flour, paprika, cumin, sugar and half the chillies, and cook for 2 minutes until the ribs are well coated. Pour in the beer, soy sauce and tomatoes along with 1 cup of water. Bring to the boil and cook for 5 minutes. Cover with a lid and place in the oven for 2-2½ hours, until the meat is tender.
2. For the salsa, combine the red onion, vinegar, remaining jalapenos and coriander leaves in a bowl. Season with salt and a pinch of sugar, mixing to combine.
3. Cut the meat from the bones, and thickly slice the meat. Place the sliced meat on a serving platter and smother with braising sauce. Serve the beef with soft tortillas warmed in the oven, sour cream and the salsa.
Serve with Adam Liaw's cannellini bean salad with lime and haloumi.
Tip Short ribs are an underrated cut of meat. They're tender enough to cook like a steak but also have enough fat to stand up to long braising. Some Asian butchers will sell "LA cut" short ribs that are cut thinly across the bone and perfect for grilling. Give them a try.