Bourguignon style braised beef rib with candied mushrooms

–  2.7 kg of beef short ribs (with bone) –  2 tbsp. (30 ml) of vegetable oil –  2 medium onions, chopped –  6 cloves of garlic, chopped –  5 stalks of celery, chopped –  3 carrots, chopped –  2 tbsp. (30 mL) of tomato paste –  1 tbsp. (15 mL) of coriander seeds –  1 tbsp. (15 mL) of cumin seeds –  2 tbsp. (10 ml) of crushed red pepper –  3 tsp. (45 ml) of orange zest –  1 1/2 cups (375 ml) of orange juice –  6 cups (1 1/2 l) of water –  2 limes cut in half

–  1/4 cup (60 ml) of fresh coriander, hulled
–  1 tsp. (15 mL) of toasted sesame seeds

Preparation

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.

Add the orange zest, orange juice and water, and scrape the bottom of the dish well. Add salt and pepper.

Stir in the ribs and any liquid on the pan and cover them completely.
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.