Herbacious Hot Mouth Braised Short Ribs with Tamari Butter Poached Carrots

So this may sound a little weird, but went for a lemony-herb-spicy flavor profile on these short ribs, possibly a unexpected when you're talking beef. The lemon flavor imparted was actually from a chile rather from a citrus fruit: the aji amarillo. The herb note was created with layers of rosemary progressively added throughout the very slow braising process.

From gastronomic guesswork

The prepartion involved mixing a bit of flour and sea salt with a healthy dose of aji amarillo chile powder, and a dash of habanero chile powder to kick up the heat. The short ribs were coated in the mixture, quickly seared, then doused with another coating. In a french oven, the ribs were braised with about 1/2 inch of water, 4 whole garlic cloves, and fresh rosemary stems for 5 hours at ~175F. Rosemary was added / replaced 2 more times throughout the cooking process. The flavor pairing worked pretty well, but 2 caveats: the braising liquid needed a little more salt than I thought and the ribs were a little on the fatty side which muddled the flavor a bit. I think a little acid like red wine vinegar would have also improved the results. The carrots were poached at 200F for 2 hours in 2 cups of water, 4 tablespoons butter, and 2 tablespoons of Tamari soy sauce; this part of the dish was perfect.