Ingredients

• 5 black cardamom pods
• 2 cassia-cinnamon sticks
• 1 tablespoon star anise
• 1 teaspoon Tellicherry black peppercorns
• 1/4 teaspoon kosher salt
• 2 tablespoons vegetable oil, divided
• 4 1/2 pounds beef short ribs
• 1 medium yellow onion, sliced
• 16 oz porter or stout beer
• 1 cup water or vegetable stock

Instructions

1. In a mortar & pestle, break up the whole spices into smaller pieces with a few good strikes.
2. Transfer the spices to a dry, heavy skillet and toast over medium-high heat, shaking the pan occasionally, until the spices are fragrant and just beginning to smoke. Watch the pan carefully, this should only take a few minutes. Transfer the spices to your slow cooker.
3. Coat the ribs with one tablespoon of vegetable oil and sprinkle with kosher salt.
4. Add the remaining oil to a heavy skillet and preheat to medium-high. Working in batches so as not to crowd the pan, sear the ribs until they are browned on all sides, about 2 minutes per side and transfer them to the slow cooker.
5. Add the onion and beer and water or stock to the slow cooker.
6. Cook on low for 8 hours or high for 6 hours, until the meat falls off the bone. Remove the meat from the slow cooker and strain the juices through a sieve. Skim the fat from the juices and remove the meat from the bones. Return the meat and juices to the slow cooker or a dutch oven on the stove top and warm them together.
7. Serve the meat on rolls with crispy vegetables, bahn mi-style or with rice or potatoes for a heartier meal.