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
Equipment: A deep roasting dish large enough to hold the ribs in one layer.
Preheat the oven to 150°C.
Combine all the ingredients, except the ribs, in a bowl.
Cut the beef into individual ribs if in one large piece.
Place the ribs meat side down in the roasting dish. Pour over the sauce, distributing the aromatics evenly. Cover the meat with a piece of baking paper then cover tightly with foil.
Braise for 3 hours, or until the meat is very tender when pierced with a skewer.
Carefully remove the ribs and place in a large shallow dish – take care as the meat can easily fall off the bone. Cool the ribs and cooking stock separately then cover and refrigerate until ready to do the final cook.
Lift off the layer of fat that solidifies on top of the cooking stock and any that has set around the meat and discard.
Preheat the oven to 180°C.
Place the cooking stock in a saucepan and bring to the boil. Mix the cornflour and water until smooth then stir into the sauce and simmer for 3 minutes until syrupy and glossy. You may need to add more cornflour/water depending on how much liquid was left after braising.
Put the ribs in a roasting dish and pour over the sauce, turning to coat. Cover tightly with foil and cook for about 1 hour, or until they are piping hot all the way through to the bone.
To serve: Carefully transfer to a serving dish and top with the garnishes.