1 Preheat the oven to
160°C/325°F/Gas Mark 3.
2 Pat the meat dry with
paper towels and season
all over with salt and
pepper.
3 Heat the grapeseed oil
in a large casserole over a
medium-high heat. When
it shimmers, add the short
ribs and brown on all
sides, about 2 minutes per
side. Put them aside on a
plate.
4 Add the onion, carrot,
celery, lemongrass, garlic
and ginger to the pot.
Season with salt and
cook, stirring often, until
the onion softens, about
5 minutes. Pour in the
wine and cook, stirring to
dissolve any of the brown
bits that may still be on
the bottom of the pot. Add
the stock, plum sauce, soy
sauce, thyme, parsley and
bay leaves, and bring to a
simmer. Return the short
ribs to the pot, along with
any of the juices, cover,
and slide the pot into the
oven. Braise until the
meat is fork-tender, about
11/2 hours.
5 Transfer the meat to a
plate. Strain the braising
liquid into a fat separator.
Discard the bay leaves
and put the vegetables
into a food processor.
Process until smooth. Add
360ml/12½fl oz of the
defatted braising liquid to
the processor and pulse
to combine. Return the
sauce to the casserole and
check for salt and pepper.
Bury the short ribs in the
sauce, cover and leave on
the back of the stove until
you’re ready to serve.
6 Reheat the short ribs in
the sauce.
7 Divide the short ribs
between four shallow
bowls. Top each with a
spoonful of sauce. Put the
rest of the sauce in a bowl
for passing round at the
table, along with a bowl of
horseradish if you’d like.