For the beef:Liberally season both sides of the short ribs with salt and black pepper.
In a sauté pan, sear both sides of the short ribs and reserve.
For the braise:Heat a large sauté pan (or roasting pan) with a small amount of canola oil.
Toss the onions and carrots into the pan and sauté lightly 3-4 minutes.
Add the butter, garlic, ginger, curry powder, bay leaf, lime peel, and lemongrass and sauté for another 2-3 minutes to toast the spices.
Add the wine and reduce by 3/4. Add the tomatoes, chicken stock, and coconut milk and bring to a simmer.
Add the seared short ribs, return to a simmer, cover and place in a 225-degree oven for 3 to 4 hours, or until just shy of falling apart.
Then, remove from the oven and allow to cool in the liquid before removing.
For the glaze:Lightly toast the curry powder and mustard in the butter, then add the sorghum and cool.
Add the lime juice and salt to taste.