Beef Short Ribs can be cut from three different sections of the steer. In this recipe we have chosen to employ the beef chuck rib. While other techniques are used for different recipes, for this dish we will be braising the ribs. Braising is a slow, moist heat cooking technique and in our opinion, the best cooking method to break down the collagen which makes this cut of beef so prized. It is the gentle loving and careful application of heat, as the braising liquor bathes the meat that allows the rendering of the collagen resulting in a most wonderfully flavorful and delicate finish. In this recipe, we decided to use the traditional blend of aromatic vegetables known in classic French terms as MIREPOIX or onions, carrots and celery. We pair these foundation flavors with ingredients widely seen in Thai cuisine such as: Fresh lemongrass, ginger and Thai basil. Thai food originated with the people who migrated from the southern Chinese provinces into modern day Thailand centuries ago. Thai cuisine is exceptionally layered and complex and that complexity is coaxed from the simplest of ingredients which is the charm found within this ancient cuisine and also found in this dish. The unique blend of 5 tastes: sweet, sour, bitter, salty, and spicy create this “charming” effect and make this dish special.