This Short Rib recipe is so super tasty, I served it not with the Coconut Salad but with Coconut Rice ( which is Jasmine Rice cooked in coconut milk or cream instead of using water, the taste is creamy and delicious you can also finely grate some fresh ginger into the rice to before cooking , remember to season it well) Serve with a side of Box Choy stir fried with some sesame oil. Recipe by Mindfood
Ingredients
- 4 beef short ribs, halved
- 8cm piece ginger, chopped
- 8 garlic cloves
- 6 shallots, chopped
- 2 lemongrass stalks, chopped
- 1 litre chicken stock
- 100g palm sugar
- 1/4 cup tamarind-pulp water
- 1/3 cup fish sauce
- 1/3 cup dark soy
- 1 red chilli, halved
- 2 kaffir lime leaves
- Finely chopped cucumber and red chilli and corriander for sprinkling over the top when serving
- Bean sprouts to scatter on top
- 2 limes, cut into wedges, to serve
- fresh coconut, shaved, to serve
- thai basil, to serve
- coriander, to serve
Method
- Preheat oven to 150ºC. Heat a large, non stick frying pan over high heat. Cook ribs for 2-3 minutes on each side, or until brown. Place in a casserole dish with a tight fitting lid.
- Place ginger, garlic, shallots and lemongrass in a food processor and pulse until finely chopped. Spread over beef ribs.
- Add chicken stock, palm sugar, tamarind pulp-water, fish sauce, soy, chilli, and lime leaves to the casserole dish and cover with baking paper. Cover with lid and cook for 2.5-3 hours or until tender.
- Remove ribs from the broth. Let broth cool, then skim fat from top. Simmer broth again for 5-10 minutes, or until it thickens. Add ribs back to the pan and cook until warmed through. Serve with fresh lime, coconut, thai basil, coriander and a side of jasmine rice.
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