Season and sear the short ribs

• Pat the beef short ribs dry and season generously with salt and cracked black pepper.
• Heat the vegetable oil in a Dutch oven over high heat.
• Sear the short ribs on all sides until deeply browned, then set aside.

Build the braising base

• Lower the heat and add the onion, carrot, garlic and ginger to the pot.
• Cook until softened and fragrant.
• Stir in the miso paste, soy sauce and mirin and cook for a minute.
• Add the thyme, bay leaves and star anise.

Deglaze and braise

• Pour in the red wine and scrape up the browned bits from the bottom.
• Let the wine reduce slightly, then add the beef stock.
• Return the short ribs to the pot, cover and braise low and slow until the meat is soft and tender.

Strain the braising liquid

• Carefully lift out the short ribs and keep them warm.
• Strain the braising liquid through a fine sieve into a saucepan, discarding the solids.

Reduce into a demiglace

• Bring the strained liquid to a simmer over medium heat.
• Reduce until glossy, thickened and intensely flavoured.

Plate and serve

• Spoon the demiglace over the tender short ribs.
• Serve hot with your favourite sides.