Tamarind Braised Beef Short Ribs

Ingredients

• 5 pounds (2.3 kg) beef short ribs, English- or flanken-cut (see note)
• 1/4 cup (60 ml) tamarind paste (see notes)
• 1 1/2 tablespoons (22 ml) honey
• 1 serrano chile pepper, stemmed and chopped
• 4 teaspoons (17 g) jaggery or dark brown sugar (see note)
• Pinch of asafetida (optional)
• 1 tablespoon (12 g) kosher salt, plus more for seasoning; for table salt, use half as much by volume
• Freshly ground black pepper
• 2 tablespoons (30 ml) neutral oil such as vegetable oil
• 2 tablespoons (28 g) unsalted butter
• 1 tablespoon (14 g) extra-virgin olive oil
• 1 large yellow onion (10 ounces; 283 g), cut into 1/2-inch dice
• 2 large carrots (about 12 ounces; 450 g total), cut into 1/2-inch dice
• 5 medium cloves garlic, smashed
• 2 tablespoons (30 ml) tomato paste
• 2 bay leaves
• 3 sprigs fresh thyme
• 5 cups (1.2 L) homemade beef or chicken stock or store-bought low-sodium chicken broth (if using store-bought broth, pour 1 packet unflavored gelatin (2 1/2 teaspoons; 10 g) over it and let set for 5 minutes; see notes)
• 1/4 cup minced flat-leaf parsley leaves (10 g)
• 1/4 cup minced cilantro leaves (10 g)
• Lime wedges

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