To Prepare the Beef Short Rib Cubes
Preheat your oven to 250F.
Using a paper towel, remove any excess moisture from your beef short rib cubes and generously season each side with Kosher salt and freshly ground black pepper.
Prepare the aromatics for the braise by quartering the celery and white onion, and thinly slicing the ginger.
Heat a large braising pan over high heat and add the extra virgin olive oil. Sear around all sides of the beef short rib cubes in batches to ensure you do not overcrowd the pan. Once all cubes are seared, allow them to rest bone side down on a sheet pan.
Meanwhile, reduce the heat on the pot to low and add the ginger, celery, and white onion. Using a spoon, stir the aromatics to begin lifting some of the brown bits from the bottom of the pot. Add one cup of lapsang souchong tea to deglaze.
Generously top each beef short rib cube with approximately one tablespoon of the Thai Inspired Paste (see process below).
Place the beef short rib cubes bone side down into the braising pot. Add in the remaining lapsang souchong tea and enough water to bring the liquid level to halfway up the meat, being sure not to knock off the paste. If desired, add in the remaining Thai Inspired Paste to the braise. Cover with a tight lid and place in a 250F oven for approximately 90 minutes or until the internal temperature of the cubes reach 200F.
Once cooked, allow the meat to rest in the braising liquid for about 20-30 minutes so the internal temperature of the beef rises to 205-210F.
Serve your Thai Inspired Beef Short Rib Cubes with its broth over white rice and top with chopped cilantro, spring onion, and a squeeze of fresh lime juice.