Bring water to a rapid boil. Add beef ribs and blanch for 2-3 minutes. Dish out and put aside.
Retain the water from the pot and add red rice. Bring to the boil. Strain the stock and discard the red rice.
Add beef short ribs and ingredients (A) to red rice stock. Bring to the boil then reduce the heat and simmer for 1-1½ hours or until meat is tender. Add thickening if necessary. If the gravy is thick enough, omit the cornflour solution. Serve the braised ribs immediately.