2 tablespoons canola oil
5 pounds beef short ribs
1 cup finely chopped shallots
2 jalapenos, chopped and seeded
9 garlic cloves, minced
3 tablespoons finely chopped peeled fresh ginger
3-2/3 cups beef stock
2-½ cups canned crushed tomatoes with added puree
2 teaspoons Worcestershire sauce
¼ cup soy sauce
1 tablespoon cornstarch
¼ cup chopped cilantro
Heat oil in heavy large pot over high heat. Working in batches, add ribs and cook until brown on all sides, about 10 minutes per batch. Transfer ribs to large bowl. Add shallots, 3 tablespoons chopped chilies, garlic and 2 tablespoons chopped ginger to same pot. Sauté 2 minutes. Return 2 ribs and any juices to pot. Add stock, crushed tomatoes and Worcestershire sauce. Bring to boil. Reduce heat, cover and simmer until ribs are tender, stirring occasionally, about 1 hour 30 minutes.
Increase heat to medium-high. Whisk soy sauce with cornstarch in small bowl; add to pot and stir until mixture thickens and boils, about 5 minutes. Stir in remaining 1 tablespoon chopped chilies and 1 tablespoon ginger. Mix in cilantro. Season to taste and salt and pepper.