Za'atar-Rubbed Beef Short Ribs and Cornmeal Bowl

Cajun-inspired comfort food: tender beef short ribs paired with carrot, white cabbage and napa cabbage and cornmeal, finished with kaffir lime leaf and chervil and a hit of herbes de Provence and chinese five spice. 1. Pat the beef short ribs dry and season with salt, herbes de Provence and chinese five spice. 2. Heat lard in a heavy pan and roast the beef short ribs until it develops a deep golden crust, about 22 minutes. 3. Add carrot, white cabbage and napa cabbage to the pan and cook until just tender, stirring in kaffir lime leaf and chervil for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.