Generously season the short ribs with salt and pepper.
In a large pan add the grapeseed oil and heat until screaming hot. Place the short ribs in the pan and hard sear them on all sides. Once the ribs are nice and seared, remove them from the pan.
Deglaze the pan with a cup of the homemade Worcestershire sauce.
Place the short ribs in a roasting pan with the deglazed juice from the seared pan.
Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in the oven for 12 hours.
Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with horseradish smashed potatoes, and caramelized mirepoix (onions, carrots, celery).
In a large stockpot, add the olive oil, onions, celery, carrots, and jalapeno pepper. Cook the vegetables, stirring frequently, until caramelized. Add the anchovies, garlic, tamarind paste, ginger, peppercorns, cloves, vinegar, and molasses to the pot. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone.
Add the demi glace to the pot. Simmer the mixture for 1 more hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all the sinew. *Can be found at specialty Asian markets.