Secrets of the Best Chefs

4 beef short ribs, on the bone

FOR THE BRAISE

Vegetable oil

1 onion, chopped

1 carrot, peeled and chopped

Kosher salt

3 cloves garlic, chopped

1-inch knob of ginger, peeled and chopped

1 tablespoon whole allspice berries

1 tablespoon fennel seeds

1 whole star anise

5 cardamom pods

Zest of 1 lime (use a vegetable peeler and be careful to only

extract the thin green skin and none of the pith)

2 cups chicken stock

1 (15-ounce) can coconut milk, well stirred

¼ cup fresh lime juice, plus more if needed

2 cups cooked rice

Mixture of whole cilantro and mint leaves and scallions,

slightly chopped, for garnish

Four to six hours before you plan to cook the short ribs, make the

cure by first combining the garlic, shallot, and ginger in a blender or

food processor. Add the allspice, fennel, star anise, and cardamom