4 pounds of beef short ribs, trimmed to 4 inches
Salt and pepper to taste
2 tablespoons corn oil
7 shallots, sliced
6 tomatoes, chopped
2 large carrots, peeled and chopped
1 stalk lemongrass, lower third of inner stalk chopped
1 head garlic, peeled and chopped
1½ cup red wine
3 cups chicken stock
3 sprigs parsley
2 whole star anise
Truffled Taro root (recipe follows)
Season short ribs with salt and pepper on all sides, In a large heavy-bottomed pot over medium heat, warm corn oil. When hot, add short ribs (work in batches) and brown on all sides, about 15 minutes per batch. Remove and hold aside.

To the same pot add shallots, tomatoes, carrots, lemongrass, garlic, and ginger. Increase heat to high and cook vegetables 10 minutes, stirring frequently. Return short ribs to pot and bury under vegetables. Add red wine; continue cooking, uncovered, for 10 minutes, until liquid has reduced, Add chicken stock and simmer for 5 minutes.

Wrap parsley and star anise in a piece of cheesecloth and add to pot. Reduce heat to low (liquid should be just under a simmer) cover, and cook until ribs are tender, about 2 hours 15 minutes.

When ribs are tender transfer 2 cups of braising liquid from pot to a small pan over high heat. Reduce liquid until a thick sauce, about 10 minutes. Taste and season with salt and pepper.

Sprinkle short ribs with salt and pepper if desired. Form a mound of taro root puree on each of four plates, top with short ribs and spoon sauce over the ribs and taro.

Truffled Taro Root

2 pounds taro toot, peeled and cut into chunks
3 tablespoons truffle butter, or 4 tablespoons butter plus 2 tablespoons truffle oil
4 tablespoons unsalted butter
1 teaspoon minced fresh chives
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
Salt and Pepper to taste

Place taro root in a large pot and cover with water. Bring to boil and cook until fork-tender, 25 to 30 minutes. Drain and transfer to a large serving bowl. Add truffle butter, or butter and truffle oil, and unsalted butter, mash as you would mashed potatoes. Mix in chives parsley and tarragon taste and season with salt and pepper.