Takes 4-5 hours
If you want to cook these on a barbecue, just marinate the meat in the ingredients before cooking.
Heat the oven to 150°C/302°F/gas mark 2. Place a large frying pan over a high heat. When hot, add a good glug of sunflower oil. Fry the short ribs for 1-2 minutes, turning, until browned. Put in a deep roasting tin that fits the ribs snugly. Quickly brown the garlic and onion for 2-3 minutes in the same pan, tossing regularly, then tip over the ribs.
Mix the soy sauce, vinegar and shaoxing, then pour into the roasting tin. Add enough water to come a quarter of the way up the ribs. Cover the tin tightly with foil, then roast for 4 hours until tender and falling off the bone.
While the beef is cooking, cut the carrots, spring onions or any other veg you fancy into thin matchsticks and set aside.
To make the chipotle mayo put the chillies into a blender or food processor and blitz until they are fully crushed. Crack the egg whole into the chillies, add the lime juice, the mustard and salt and blitz everything again. Start the blender again at a low speed and start pouring the oil in very slowly. Keep the blender/food processor going all the time and avoid pouring the oil too quickly or the mixture will split. When all the oil has been added and the mixture has become the texture of mayonnaise, taste it for flavour and seasoning. Add a little more lime juice if too thick or chilli if you want it hotter.
Once the ribs are cooked, remove the foil and set the meat aside. Pour the liquid into a pan and reduce over a high heat for 10 minutes until syrupy and strongly flavoured (add a couple of pinches of sugar if you think it needs it). Shred the meat from the ribs (discard the bones), then pour some of the sauce over it and keep covered with foil.
2kg British beef short ribs, ribs separated
6 garlic cloves
1 large onion, quartered
5 tbsp soy sauce
1½ tbsp Chinese rice wine vinegar
240ml shaoxing wine/dry white sherry
Few pinches caster sugar (to taste)
For the chipotle mayo:
1.5 limes, juiced
2 chipotle chillies
1 teaspoon American mustard
1 teaspoon salt
250 ml sunflower oil