1 tbs. vegetable oil
6 meaty beef ribs
2 onions, sliced
4cm piece of ginger sliced
½ bunch of coriander, stems and roots included
1 cinnamon stick
2 star anise
4 cloves a garlic, peeled
2 tbs. soy sauce
½ cup hoisin sauce
1 tbs. Chelsea Soft Brown Sugar
1 litre of chicken stock
4 spring onions, sliced
½ cup unsalted peanuts, toasted

Preheat the oven to 160C. In a large sauté pan over high heat oil and seal the beef ribs all over until browned. Remove from the pan. Add the onions, ginger, finely chopped coriander roots and stalks, cinnamon stick and star anise and garlic. Cook for 8-10 minutes over a medium heat until the onions are soft and starting to caramelise.
Return the meat back to the pan along with hoisin, brown sugar and the stock and bring to the boil. Make a cartouche (baking paper cut to fit snuggly in the pan to cover the meat) and then cover with a tight fitting lid. Cook in the oven for 2-2 ½ hours or until the meat is almost falling off the bone.
Remove the meat and place in a shallow platter. Place the pan back on the heat and simmer to reduce for 3-4 minutes, skimming off any excess fat that has come to the surface. Pour the thickened sauce over the meat and garnish with coriander leaves, spring onions and the peanuts.
Serve with rice and steamed Asian greens.