Spicy braised short ribs with garlic & lemon
SERVES 8-10
2.25kg bone-in short ribs, at least 3cm thick, cut into single-bone portions (or 1.6-1.8 kg boneless, at least 3cm thick)
Salt and freshly ground black pepper, to season
4 tablespoons neutral oil, such as canola
4 lemons, halved
2 large onions, unpeeled, quartered
2 garlic heads, unpeeled, halved widthways, plus 4 cloves, finely chopped
2 teaspoons chilli flakes or 1-2 tablespoons chilli paste, plus more to taste
2 tablespoons honey
120ml (½ cup) sherry vinegar, apple cider vinegar or white wine vinegar
120ml (½ cup) soy sauce or tamari
4 thyme sprigs
950ml (4 cups) water
1 handful of parsley and/or coriander, tender leaves and stems, finely chopped
1 bunch chives, finely chopped
1 Season the short ribs with salt…
