Season beef generously with salt and crushed black pepper and keep aside.
Preheat the oven to 325F.
Heat oil in a cast iron pan over medium high heat. Cook ribs, in batches if needed, about 3-4 mins on each side, till browned.
Remove the ribs to a plate.
Reduce heat to medium. Add more oil and toss in the curry leaves, ginger, garlic and onions. Saute till onions soften.
Crush together cinnamon, green cardamom, black cardamom, star anise, black peppercorns and cloves together to a coarse powder. This is your garam masala.
Add the crushed garam masala, turmeric powder, coriander powder, cumin powder, fennel powder and salt. Saute well till the raw scent of spices go away, about 2 mins.
Add chopped tomatoes, mix well and saute till it softens and the whole thing in the pan becomes saucy.
Add coconut milk, taste check for seasonings and let it come to a simmer.
Now add the short ribs in a single layer, meat side down.
Cover and braise in the oven for about 2 hrs, until the ribs are fork tender.
Garnish with minced cilantro and more curry leaves. Serve hot with naan, rice or over polenta.