Short Rib Stew for Two

This is the meatiest of stews: the rich short ribs, with their deep beefy flavour and luscious marbling, are headily intense; and although I mush up shallots, chilli, ginger and spices to create a paste to flavour and thicken the gravy, no vegetables are added in the pot alongside.

Not only are short ribs a favourite of mine, they lend themselves perfectly to a small-scale stew. Normally, I’d worry about not making enough for people to have a second (or third) helping, but even I fi