Javanese beef ribs (iga penyet)

If it sounds like a palaver to twice-cook these ribs, fear not. They taste sensational and are totally worth the effort. In East Java, when they serve these they literally smash the cooked ribs with the sambal in a large, flat stone mortar to loosen the tender flesh and moosh it up with the tasty sambal. You don’t need to do that, though, in order for these to taste amazing.

Credit: Alan Benson

• serves

  4

• prep

  1 hour

• cook

  1:55 hour

• difficulty

  Mid

Ingredients

• 2 kg beef ribs, cut between the bone
• 5 cm piece of ginger, sliced
• 2 stalks of lemongrass, bruised and tied in a knot
• 12 whole cloves
• 2 ½ tbsp vegetable oil
• 300 g cabbage (about a quarter cabbage), trimmed and leaves cut into roughly 5cm-square  pieces
• 1 bunch snake beans, trimmed and cut into 5 cm pieces
• 1 telegraph cucumber, peeled and sliced
• Steamed rice, Thai basil, kecap manis and lime halves, to serve

Spice paste

• 8 cloves of garlic, chopped
• 4 cm piece of ginger, chopped
• 4 cm piece of galangal, chopped
• 3 tsp ground coriander
• 1 ½ tbsp chopped fresh turmeric or 1 ½ tsp ground turmeric

Sambal

• 16 medium red chilies, chopped
• 2 ½ tbsp vegetable oil
• 2 red onions, finely chopped
• 4 cloves of garlic, finely chopped
• 2 roma tomatoes, finely chopped
• 2 tbsp shaved palm sugar
• 2 tsp salt
• 2 tbsp lime juice

Instructions

Tie each rib with kitchen string to secure the meat on the bone. Place the ribs, ginger, lemongrass and whole cloves in a large saucepan then add enough cold water to cover. Bring to a simmer, skimming any impurities that rise to the surface then reduce the heat to low and simmer for 40 minutes, until the beef is partially cooked. Drain well, reserving the cooking liquid and discarding the aromatics. Cool the ribs a little.

Meanwhile for the sambal, place the chillies in a food processor and process until a smooth paste forms. Heat the oil in a saucepan over medium-low, add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until softened. Add the chilli paste, tomato and sugar. Bring to a simmer then cook, stirring for 20 minutes or until most excess liquid has evaporated. Stir in the salt and lime juice then remove from the heat.

For the spice paste, combine all the ingredients in a food processor then process until a paste forms. When the ribs are cool enough to handle, rub the paste all over them, pushing it into any gaps and crevices in the meat. Return the ribs and the reserved cooking water to the pan and bring to a simmer. Reduce heat to low then cook for about 1 hour or until the meat is very tender. Drain well, discarding the cooking liquid. Cut the string from the ribs.

Heat the oil in a large frying pan over medium-high. Add the ribs then cook, turning often, for about 15 minutes or until or until they are deep golden and crusty. Serve with the raw vegetables, Thai basil, sambal and rice, with kecap manis and lime to the side.

Read more about sambals in Malaysia and Indonesia  and get more of  Leanne's sambal recipes here. 

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.