Coconut-glazed beef ribs

Coconut-glazed beef ribs

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

We love this recipe – it’s beef, it’s ribs, it’s tender, it’s charred, it’s sticky, it’s got a touch of heat, and the lime cuts through the richness for balance. What’s not to love? The coconut stock imparts a lush, rich element to the ribs, but remember to simmer them until they’re nice and tender, and watch the glazing process, as they can easily burn at this stage. Perfect this recipe and you will have constant requests from friends and family to cook it for them, we promise.

Ingredients

Quantity Ingredient
2kg beef short ribs, cut into approximately 12 cm lengths, (ask your butcher to do this)
2 lemongrass stems, bruised
2 x 8 cm pieces fresh galangal, sliced
2 long red chillies, chopped
1 litre coconut milk
250ml fish sauce
150g palm sugar, shaved
thinly sliced medium red chilli, to serve

Coconut cream glaze

Quantity Ingredient
2 1/2 tablespoons shaved palm sugar
100ml fish sauce
1 lemongrass stem, chopped, white part only
6 kaffir lime leaves
6 red asian shallots, chopped
100ml coconut cream

Method

  1. Combine the ribs, lemongrass, galangal, chillies, coconut milk, fish sauce, palm sugar and 1 litre cold water in a large saucepan over medium heat, adding more water to cover the ribs if necessary. Bring to the boil then reduce the heat to low and simmer for 3 hours, regularly skimming the impurities that rise to the surface, or until the meat is tender and starting to fall off the bones. Remove the pan from the heat and cool the ribs in the liquid. Remove the ribs from the liquid, reserving the liquid for soup or another use.
  2. Heat a barbecue or chargrill pan to medium–high.
  3. For the glaze, combine the palm sugar, fish sauce, lemongrass, lime leaves and shallots in a small saucepan over medium heat and bring to a simmer. Cook for 5 minutes or until well combined and slightly syrupy. Strain the mixture, discarding the solids.
  4. Divide the mixture in two, combining one half in a bowl with the coconut cream and reserving the other. Carefully coat the ribs with the reserved half of the glaze, using a brush.
  5. Put the short ribs, meat side down, on the barbecue and cook for 10–15 minutes turning every 5 minutes and basting with the syrup, or until the ribs are well glazed and sticky. Remove and rest for 10 minutes. Either leave the ribs whole or cut them into smaller pieces.
  6. Place the meat on a platter and serve with the coconut cream glaze and the sliced chilli on the side.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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