For frying the beef short ribs

2 tbsp sunflower oil
For the crispy/sticky coating:
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli pepper I use Fresno chillies, de-seeded and chopped finely)
2 tbsp honey
2 tbsp light brown sugar
3 tbsp soy sauce
1 tsp lemon grass paste

Instructions

1- Start with the slow cooked stage – Preheat the oven to 170c/350f. Place all of the ingredients from the slow cooked stage into a large oven-proof casserole pan.

2- Heat over a high heat until boiling, then place a lid on and place in the oven for 3 hours. Check a couple of times during the last hour of cooking and top up with water if it’s starting to go dry.

3- Take out of the oven and carefully remove the ribs from the pan (the meat will want to fall off the bone, so I find a good set of tongs helps to get them out). Drain any excess liquid off the ribs. Discard the cooking liquor – or use in soup or Ramen.

4- Heat the oil on a high heat in a large frying pan (skillet). Add the ribs and cook, turning once or twice until the edges are golden and crisped. It takes about 6-7 minutes. Be careful as the oil will spit due to the fat on the meat.