Season ribs with kosher salt and pepper and bake in oven at 400ºF for about 30 minutes on a parchment paper lined baking pan.
In a sauté pan on the stove over medium heat, sauté onions, celery and carrots. Season with salt and pepper and sweat vegetables until well caramelized but not burnt, scraping the bottom very often with a rubber spatula. Add ginger paste and cook for another five minutes, again scraping the bottom. Add tomato paste and mix well, keep the caramelizing process going, but watch not to burn. Add diced tomatoes and the Short Rib Spice and mix well, cooking it into the veggie mixture.
Deglaze the pan using the red wine mixing and scraping the bottom of the pan and reducing the wine until forming a paste.
Dissolve the tamarind paste into 16oz of water and strain into the vegetable mixture, add brown sugar and mix well.
Add water and mix well to combine,
Place the seared short ribs into a metal pan with all their juices and the vegetable/liquid mixture.
Cover and braise at 250ºF. Check after 1 hour 30 min and then every 30 minutes until fork tender. Ribs should not be falling apart but tender when a fork is inserted into them.
Remove the meat from the pan and place a single layer of ribs on a sheet pan.
Strain cooking liquid through a colander and save all the veggies, using a ladle remove all the fat from liquid and discard, place all vegetable back into skillet and add the liquid back, using a stick blender, puree all the vegetables until a smooth consistency. Return ribs to pan and add sauce. Serve and Enjoy.