For the Worcestershire sauce:
In a large stockpot, caramelize the onions, carrots, and celery. Add the anchovies, garlic, jalapeno, ginger, peppercorns, cloves, vinegar, tamarind paste, and molasses. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone. Add the demi glace. Simmer for 1 hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
For the short ribs:
Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all sinew. Generously season the short ribs with salt and pepper. Get a large pan screaming hot with grapeseed oil. Place the short ribs in the pan and hard sear them on all sides.
Once they are nice and seared remove them from the pan. Deglaze the pan with a cup of your Worcestershire sauce. Place the short ribs in a roasting pan with the deglazed juice form the seared pan. Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in a 200 degree F oven for 12 hours.
Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with Horseradish smashed potatoes, and caramelized mirepoix (carrots, onions, celery).
For a Bunny Chow: Purchase white bread dinner rolls from your local grocery. Cut off a silver dollar-size piece off the top of the roll. Using your finger, gently dig out the bread, making a hole in the bun. Be careful NOT to make a hole in the bottom of the bun so your short ribs don't leak out.
In a separate pot heat up some of the short ribs and your sauce, make sure that the short ribs break up a bit. Once the short ribs are a yummy gooey consistency spoon some of the mixture into the bun.
Place some horseradish on top of the mixture and serve.
Recipe courtesy of Travis Schmidt and Andy Van Willigan, World Fare Bustaurant