Something from NOTHING

These dishes are for cooks - and diners - who crave simple and thrilling in equal measure

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Spicy braised short ribs with garlic & lemon

SERVES 8-10

2.25kg bone-in short ribs, at least 3cm thick, cut into single-bone portions (or 1.6-1.8 kg boneless, at least 3cm thick)

Salt and freshly ground black pepper, to season

4 tablespoons neutral oil, such as canola

4 lemons, halved

2 large onions, unpeeled, quartered

2 garlic heads, unpeeled, halved widthways, plus 4 cloves, finely chopped

2 teaspoons chilli flakes or 1-2 tablespoons chilli paste, plus more to taste

2 tablespoons honey

120ml (½ cup) sherry vinegar, apple cider vinegar or white wine vinegar

120ml (½ cup) soy sauce or tamari

4 thyme sprigs

950ml (4 cups) water

1 handful of parsley and/or coriander, tender leaves and stems, finely chopped

1 bunch chives, finely chopped

1 Season the short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.

2 Preheat the oven to 150°C.

3 Heat 2 tablespoons of the oil in a large casserole dish over medium-high heat. Working in batches, sear as many short ribs as will comfortably fit in the pot for 4-6 minutes each side or until deeply golden on both large flat sides. Transfer the browned short ribs to a large plate or cutting board and drain all but about 2 tablespoons of fat from the pot. Repeat with the remaining short ribs. Once you've seared all the short ribs, remove and discard all the fat from the pot and carefully wipe it out. (There's no need to wash the pot – just get rid of any scorched bits.)

4 In the same pot over medium-high heat, heat the remaining 2 tablespoons oil and add 2 of the lemons, onions and halved heads of garlic. Cook, stirring occasionally, for 5-7 minutes or until the lemons, onions and garlic get a bit of colour.