Marinate the short ribs with 1 tsp brown sugar, (cumin+coriander+garam masala) powder, all 1/2 tsp.
Marinate overnight or atleast 2hrs.

Heat oil in a pan on high heat. Sear the short ribs. 1 min/side. This caramelize the natural sugar in the meat. It will enhance the flavor and fullness of the dish. Important- dont throw the oil away from searing.
Set aside once done.

On heavy bottom stove top and oven safe cooking pan (braising pan or dutch oven. Or you can cook and then transfer to a baking dish) brown the 3 diced onions on med high heat till they are soft.

Add 2 tbsp garlic ginger paste. Cook for few mins.

Add the spices- 3/4 tsp red chilli powder (depends on your spice level), 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 turmeric and cook for few mins. Add some water.

Add the seared short ribs. Add the oil from searing. Lots of flavor in it.

Add 2 bay leaves, 4 cinnamon sticks, 8 whole garlic cloves

Add 1/2 cup coconut cream.

I added 1 tsp of gochujang paste which is a Korean red chilli paste. Its totally optional. I had a little bit left and container was taking up space in the fridge, so decided to add it..LOL!! The chilli paste is extremely flavorful and not overly spicy. Adds beautiful color to any dish. I use it regularly. Since this is optional I didnt list it in the ingredients.

Simmer on low heat while preheating oven for 300F

Once heated, pop the cooking/baking pan/dish in the oven for 3.5hrs and relax. There is enough liquid in the pan for the entire duration of braising.

After 3.5hrs the meat should fall off the bones and it should be fork tender. Enjoy

This dish is just cooking our traditional Goru'r mangsho in a different way. Hope you guys like it.