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Season the short ribs generously with salt. Heat the oil in a large oven-proof pot over a medium heat and brown the beef on all sides. Set aside.
To the rendered fat, add the whole spices, followed by the curry leaves and sliced green chilli. Add the onions with a good pinch of salt and cook until dark and caramelised.
Add the ginger-garlic paste and tomato puree and cook until it begins to stick to the bottom of the pot, then add the pureed tomatoes and cook until the fat separates.
Return the beef and almost cover with hot stock or water. Season lightly with salt. Cover with greaseproof, pop the lid on and bake for 3-4 hours at 140°C, or until very soft.
Rest the ribs in the pot for 20 mins, then remove temporarily while you skim most of the fat from the braising liquid, reserving some of the fat for making chips
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