– 1/4 cup (60 ml) of fresh coriander, hulled
– 1 tsp. (15 mL) of toasted sesame seeds
Preheat the oven to 160 °C.
Season the short ribs with salt and pepper.
Heat the oil in the braising pan. Work in batches, sear the ribs until they are evenly browned, 5 to 7 minutes per side.
Transfer to a dish. Drain the braising pan between each batch.
Place the onions, garlic, celery, carrots, tomato paste, coriander and cumin seeds, and crushed pepper in the braising pan. Salt and pepper.
Increase the heat to medium high and cook, while stirring until the vegetables are softened, 10 to 12 minutes.
Cover the braising pan and cook until the meat gets tender (around 4 to 5 hours).
Transfer the ribs to a dish. Sift the contents of the pot into a large bowl and pour the liquid back into the pot. Bring to a boil, reduce heat and simmer to reduce the liquid by half (it thickens but will remain like a sauce). Place the short ribs in the braising pan and turn them to cover them completely with the braising liquid.
Before serving, drizzle with lime, garnish with fresh cilantro and sprinkle with sesame seeds.