Step 1

Preheat oven to In a large dutch oven, heat oil over medium-high. Season short ribs with salt and pepper and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate and leave oil in pot.

Step 2

Reduce heat to medium. Add garlic and onion and cook, stirring frequently, until golden, about 10 minutes. Pour broth, wine, vinegar, and honey into pot and add star anise, cinnamon, clove, and ginger. Stir to combine.

Step 3

Meanwhile, toss carrots and radish with vinegar and sugar. Season with salt. Refrigerate.

Step 4

Return meat to pot. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours.

Step 5

Using tongs or a slotted spoon, transfer short ribs to a plate. Set a fine sieve over a medium bowl and strain sauce. Skim fat from top; discard. Pour sauce back into pot and place over medium. Cook until the sauce thickens, about 10 minutes. Return ribs to sauce to coat.

Step 6

Add cilantro to carrot salad and serve with short ribs and rice.