Sticky Asian Beef Short Ribs

The key to meltingly tender, fall-off-the-bone ribs is to cook them twice. The chilling time allows the meat to absorb the flavours in the stock and makes it easy to remove all | the fat that renders out during cooking. The ribs can be served plain or, as I did, topped with crispy fried shallots, sliced red chilli and coriander. ½ cup oyster sauce

¼ cup each kecap manis and brown sugar

1 teaspoon sesame oil 3 tablespoons black vinegar 4 cloves garlic, crushed 2 cups water

2 cinnamon sticks 2 whole star anise

3cm piece skin-on fresh ginger, sliced thickly

1½ kilograms beef short ribs 2-3 teaspoons cornflour 1 tablespoon water

A deep roasting dish large enough to hold the ribs