Step 1

Smash garlic and cilantro root with a mortar and pestle to a smooth paste. Scrape paste into a small bowl and whisk in oyster sauce, fish sauce, and white pepper.

Step 2

Cut short ribs between the bones to create flat pieces that are about 2" wide. Season lightly all over with salt, place in bowl with marinade, and toss to coat. Cover bowl with a large plate or plastic wrap and chill ribs at least 2 hours and up to 12 hours.

Step 3

Let ribs sit at room temperature 30 minutes before cooking.

Step 4

Whisk oyster sauce, fish sauce, white pepper, and 2 Tbsp. water in a small bowl to combine. Set sauce aside.

Step 5

Heat oil in a large heavy pot over medium-high. Working in batches to avoid crowding, cook ribs in a single layer until browned, about 2 minutes per side. Using tongs, transfer to a plate. Pour off all but 2 Tbsp. oil from pot.

Step 6

Place pot back over medium-high heat. Cook onion, garlic, and chiles, stirring occasionally and scraping up any browned bits and adding a splash of water if pan looks dry, until onion is slightly softened, about 5 minutes. Return meat to pot and pour reserved sauce over. Cook, stirring often, until flavors come together, about 2 minutes. Remove from heat and stir in scallions and basil.

Step 7

Transfer stir-fry to a platter or bowl and serve with rice.