Asian-Style Braised Beef Short Ribs

2 tablespoons sunflower oil

1.2kg beef short ribs (see notes)

1 onion, chopped

1 carrot, sliced

1 cup (250ml) light soy sauce

1 firmly packed cup (250g) brown sugar

4 star anise

5 garlic cloves

½ cup (125ml) rice wine vinegar

2 cups (500ml) beef stock

½ teaspoon sesame oil

3 spring onions, sliced

Steamed rice, to serve

Chinese broccoli, to serve

Sliced red chilli, to serve

Preheat the oven to 160°C.

Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.

Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned.

Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer.

Add beef, then cover and transfer to the oven. Roast for 2 ½-3 hours until meat is tender and falling off the bone.

Serve with rice, Chinese broccoli, chilli and remaining spring onion.