Masterstock: Place ginger, garlic, cinnamon, star anise, sushi vinegar, hoisin sauce, half the brown sugar, half the soy sauce, dashi stock and water in a large stock pot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gently simmer and cook for 20 minutes to allow the flavours to infuse.
Heat a frying pan over medium-high heat. Season short ribs on all over with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned (approximately 6-8 minutes). Set aside. Add mirepoix to frying pan and cook for 5 minutes or until softened and lightly coloured. Place mirepoix in a shallow 65 ml full gastronome pan. Place beef ribs bone side up on mirepoix. Add masterstock, 2/3 full.
Cover with baking paper and foil and cook for 3-4 hours at 160°C, 40% steam, 60% dry heat.
Once cooked, remove ribs to rest. Strain the cooking liquid and reserve.
Place reserved stock in a saucepan over high heat. Add remaining brown sugar and soy sauce, bring to a rapid boil. Reduce until liquid coats the back of a spoon.
To serve: Portion cut beef ribs, brush with reduced masterstock. Serve with pickled vegetables, miso mayonnaise and steamed rice.
