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Heat oven to 320°F / 160°C (or 285°F / 140°C fan). Season ribs with salt & pepper.
Heat oil in a deep oven-safe pot over medium-high heat. Sear ribs for 3–4 minutes per meaty side until deeply browned. Remove and set aside.
Reduce heat to medium. Cook shallots for 3–4 minutes, then add garlic & ginger for 1 minute. Stir in curry paste and cook another 1–2 minutes.
Pour in beef stock, scraping up all the browned bits. Stir in brown sugar, soy sauce & fish sauce.
Return ribs to the pot and add lime leaves. Bring to a gentle simmer, cover and transfer to the oven. Braise for 3 hours, turning the ribs halfway through.
Cook jasmine rice with 1 can of coconut milk and 1 cup water ¾ tsp salt and 1 clove garlic minced. Cover and bring to a boil and lower heat to simmer for 15min. Thinly slice spring onions and soak in ice water for about 10 minutes to make them curl.
Once the ribs are fall-apart tender, remove them from the pot. Discard lime leaves and skim excess fat from the broth.
Stir in coconut milk and simmer uncovered for 5–10 minutes until creamy and slightly reduced. Add lime juice and adjust seasoning to taste.
Divide rice between bowls, add a short rib and generously spoon the coconut curry broth around it. Top with spring onions, a lime wedge & crispy chili oil.