Preheat the oven to 160°C/320°F (without fan).

Heat the oil in a large ovenproof pan (which has a fitted lid) over medium-high heat.

Sear the short ribs until they are browned and golden on all sides. You may need to do this in batches.

Remove the ribs to a large dish and set aside.

Turn the heat down.

Add the onions, ginger and garlic to the pan. Sauté for a few minutes until the onions have softened.

Add the Chinese five spice powder and cook for about a minute.

Add the soy sauce, hoisin sauce, sugar, chicken stock, cinnamon stick and star anise.

Bring the mixture to a gentle simmer.

Return the short ribs to the pan, along with any juices which have settled in the bowl.

Cut a piece of baking or parchment paper to fit the pan, and cut a small hole in the centre to allow the steam to escape. Place the baking paper directly on top of the stew - this helps to keep everything submerged while it's cooking and to prevent the loss of too much moisture.

Cover the pan with a lid and place in the oven for about 2.5 to 3 hours, or until the meat is falling off the bone and a spoon cuts through the meat easily. Alternatively, you can cook on the stove over very low heat.

Use a slotted spoon to gently remove the ribs to a large dish.

Skim off as much fat as possible from the sauce in the pan.

Place the pan over medium-high heat on the stove and let the mixture simmer for 5-10 minutes, or until it has reduced and thickened slightly.

Taste the sauce for seasoning.

Serve the ribs with steamed Jasmine rice and steamed broccoli (or other Asian greens), with the sauce drizzled over the meat.

Garnish with coriander (cilantro) and red chillies.