How to Make It
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short
ribs to the casserole and bring to a simmer. Cover and cook over moderately low
heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole
and season with salt and pepper. Divide
the stew among serving bowls and garnish with cilantro.