Serve with rice to soak up all the juices.
4 beef short ribs
2 tbsp beef dripping or 1 tbsp vegetable oil
3 lemongrass, bruised
2 onions, diced
10 cloves garlic, roughly chopped
30 g ginger, roughly chopped
6 birdseye chillis (red or green), roughly chopped
2 tbsp palm sugar (or light brown sugar)
1 tsp turmeric
1 tsp ground cumin
400 g tin coconut milk
300 ml chicken stock
2 tbsp fish sauce
Herb Salad
1 birdseye chilli, chopped
small pack coriander, leaves removed from stalks
small pack mint leaves (torn if large)
10 basil leaves, torn
1 banana shallot, finely sliced
1 lime, juiced
1 tsp fish sauce
splash sesame oil
Preheat the oven to 130C fan
Pat the ribs dry and season all over with salt. Place a casserole dish over a medium heat. Add beef dripping or vegetable oil and working in batches, brown the short ribs, Transfer to a plate, leaving fat behind.
Lower the heat under the casserole, add onions and sauté for 5-10 minutes until soft. In a mini chopper, blitz garlic, ginger and chilli with a splash of water.
When the onions are soft, add to the pan and cook for 2 minutes. Add turmeric and cumin. Pour in coconut milk and stock, add fish sauce, lime leaves and lemongrass. Cover with a lid and put in the oven for 3-4 hours, check after 3 hours, When the meat is tender and falling off the bone, remove the ribs and set aside
Using tongs or something similar, remove the lime leaves and lemongrass return the sauce to the casserole, check seasoning of the sauce and add more fish sauce if necessary Return the ribs to the pan and keep warm until ready to serve
Mix all the salad ingredients together and serve the ribs with rice and topped with the herb salad
Thai Style Beef Short Ribs with Herb Salad
Ingredients
- 4 beef short ribs
- 2 lemongrass stalks bruised
- 2 onions finely diced
- 10 cloves garlic roughly chopped
- 30 g ginger roughly chopped
- 6 birdseye chilli (red or green) roughly chopped
- 8 kaffir lime leaves bruised
- 2 tbsp palm sugar (or soft brown sugar)
- 1 tsp turmeric
- 1 tsp ground cumin
- 400 g tin coconut milk
- 300 ml chicken stock
- 2 tbsp fish sauce
Herb Salad
- small pack coriander leaves picked
- small pack mint torn if large
- 10 basil leaves torn
- 1 banana shallot finely sliced
- 1 lime juiced
- 1 tsp fish sauced
- splash sesame oil to taste
Instructions
- Preheat the oven to 130C fan
- Pat the ribs dry and season all over with salt.
- Place a casserole dish over a medium heat.
- Add beef dripping or vegetable oil and working in batches, brown the short ribs, Transfer to a plate, leaving fat behind.
- Lower the heat under the casserole, add onions and sauté for 5-10 minutes until soft.
- In a mini chopper, blitz garlic, ginger and chilli with a splash of water.When the onions are soft, add to the pan and cook for 2 minutes.
- Add turmeric and cumin. Pour in coconut milk and stock, add fish sauce, lime leaves and lemongrass.
- Cover with a lid and put in the oven for 3-4 hours - check after 3 hours.
- When the meat is tender and falling off the bone, remove the ribs and set aside - you should be able to slide the bone out of the meat cleanly.
- Using tongs or something similar, remove the lime leaves and lemongrass return the sauce to the casserole, check seasoning of the sauce and add more fish sauce if necessary Return the ribs to the pan and keep warm until ready to serve
- Mix all the salad ingredients together and serve the ribs with rice and topped with the herb salad and a lime wedge
Video
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