• Pre-heat oven to 150°C. In a deep ovenproof dish, season the short ribs with salt and pepper.

• Place a large pan on a medium high heat, add a drizzle of oil, and sear the ribs, turning to sear all over.

• Remove the ribs and reduce the heat to medium. Into the same pot add onion, ginger and garlic and sweat until the vegetables become translucent. Lightly season with salt.

• Add the Guinness Draught and allow it to deglaze the pan.

• Add beef stock, water and coconut milk and mix to combine. Bring up to a simmer and add chillies, lemongrass and all spices. Cook gently for 15 mins.

• Return the ribs to the overproof dish, cover with a lid and place in the oven. Cook for up to 5 hours. Depending how big the short ribs are, they may need slightly more or less time.

• Check the tenderness by how easy the meat pulls away from the bone.

• Once cooked, remove from dish and skim the fat from the braising liquid.

• Remove the cinnamon stick and kafir lime leaves and using a stick blender, blend the sauce. Use to coat the ribs.

• Serve either on their own, garnished with fresh coriander, or with rice.