Method

• 1.
  Preheat oven to 170°C. Place spices in a frypan over medium heat. Toast, tossing, for 2-3 minutes until fragrant. Set aside.
• 2.
  Heat oil in a large saucepan over high heat. In batches, add short rib and cook, turning, for 8 minutes or until browned all over. Remove from pan and transfer to a large flameproof roasting pan.
• 3.
  Add onion and carrot to saucepan, and cook, stirring occasionally, for 5-6 minutes until tender.
• 4.
  Add toasted spices, halved garlic bulb, wine, stock and honey, and cook for a further 3-4 minutes until honey melts.

• 5.
  Pour glaze over ribs, then place roasting pan over high heat. Bring to a simmer, then “The versatility and variety of meat, both with primary and secondary cuts is just extraordinary, and it’s something that I’ll never get sick of.” MATT MORAN. cover tightly with foil. Transfer to the oven and roast for 3-3 1/2 hours until beef is tender. Remove from oven and transfer ribs to a tray.
• 6.
  Cover with foil to keep warm. Increase oven to 200°C. Strain cooking liquid, discarding solids, then pour half into a saucepan over medium heat (reserve remaining half for another use).
• 7.
  Simmer for 20 minutes or until thickened.
• 8.
  Meanwhile, place the fennel, tomatoes and garlic cloves on a baking tray. Drizzle with oil, season and roast for 20 minutes or until tender.
• 9.
  Place ribs on a serving platter and brush with glaze. Serve with roasted vegetables.