Heat half the oil in a large pan over high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned all over. Place short ribs meat side down, bone up in a gastronome.
Return pan to a high heat add remaining oil in a pan, add onions, garlic and ginger, star anise, cinnamon, and curry paste. Stir to combine, cook for 3-5 minutes or until aromatic. Add kaffir lime leaves, beefstock, fish sauce, palm sugar and coconut cream. Bring to a simmer, stirring occasionally for 3-5 minutes. Pour over ribs, cover with baking paper and foil. Place in the oven and cook for 2 ½ hours.
To Serve: Serve ribs with sauce, garnished with fried shallots, roasted cashews and coriander. Accompaniments of steamed rice and broccolini with chilli and cumin.
