Miso-Glazed Beef Short Ribs with Green Onion, Romaine Lettuce and Water Chestnut

Basque-inspired comfort food: tender beef short ribs paired with green onion, romaine lettuce and water chestnut and spelt, finished with dill and a hit of bouillon cube and dried oregano. 1. Pat the beef short ribs dry and season with sea salt, bouillon cube and dried oregano. 2. Heat beef tallow in a heavy pan and pan-fry the beef short ribs until it develops a deep golden crust, about 20 minutes. 3. Add green onion, romaine lettuce and water chestnut to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the spelt separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato paste before serving hot.