Fabulous comfort food for two, but easily increased to feed more.
2 meaty short ribs
4 shallots, peeled and roughly chopped’
thumb-sized piece fresh ginger, peeled and roughly chopped
1 red chili, deseeded and roughly chopped
4 fat garlic cloves, peeled and roughly chopped
stalks from a small bunch of cilantro
seeds from 3 cardamom pods
3/4 tsp. ground turmeric
3/4 tsp. ground cinnamon
1 tbs. beef dripping or olive oil
2 tbs. tomato paste
1 cup water from a recently boiled kettle
1 tsp. sea salt flakes
1 tsp. maple syrup
Take the ribs out of the fridge and let them come to room temperature. Put the shallots, ginger, chili, garlic, cilantro stalks, cardamom pods, turmeric and cinnamon in a small food processor and whiz to a paste.
Heat the oven to 300°F. Heat the drippings or oil in an oven-proof casserole with a lid. Add the paste and cook for about 5 minutes over a medium-low heat. Stir in the tomato paste and cook for another minute, then add the water and salt and stir well to combine.
Add the ribs to the casserole, bone-side up, pressing down so that the liquid covers them. Bring to a bubble, clamps on the lid and transfer to the oven for 2 hours. Remove the lid and cook another hour to reduce the sauce. Leave to sit for 10 minute. Stir in the maple syrup, check the seasoning and serve over mashed potatoes or polenta.