bright.
To serve, spoon cooked rice onto each plate, top with a short
rib and a ladleful of the sauce, and scatter with the fresh herbs.
Serve immediately.
* If it doesn’t blend up easily, add some vegetable oil to help it
form a paste.* Because of the sugar in the cure, the sear will happen more
quickly than normal, so make sure to pay attention. Use a pair
of tongs to lift up the short ribs to see how dark they’re getting.