Coconut braised beef ribs with hot and sour salad

Try these slow braised beef ribs that are simmered in a mixture of coconut cream, oyster sauce, makrut lime leaves and lemongrass. The rich flavours of the braised beef pair perfectly with a hot and sour salad made with fresh lime juice, roasted chilli powder, fish sauce and herbs. Add some steamed rice to soak up the delicious sauces.

Coconut braised beef ribs with hot and sour salad Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  2 hours

• difficulty

  Easy

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Ingredients

• 1 kg beef ribs (back or short ribs)
• 2 cups (500 ml) coconut cream
• 2 cups (500 ml) chicken stock
• 4 cm x 3 cm piece galangal, peeled and chopped
• 100 ml oyster sauce
• 4 makrut lime leaves
• 1 lemongrass stem
• 100 ml fish sauce
• 100 g palm sugar, shaved
• 10 g coriander leaves
• 10 g mint leaves
• 10 g Vietnamese mint
• 1 spring onion, finely shredded
• 1 red Asian shallot, finely sliced
• ½ long red chilli, seeded and julienned
• steamed rice, to serve

Hot and sour sauce

• 100 ml lime juice
• ½ tsp roasted chilli powder (see Note below)
• 30 ml fish sauce
• 2 green birdseye chillies, finely sliced

Resting time: 2 hours

Chilling time: 2 hours

Instructions

1. Preheat the oven to 160˚C and place the ribs in a large baking dish.
2. Heat the coconut cream, chicken stock, galangal, oyster sauce, lime leaves and lemongrass in a large heavy-based saucepan over a high heat and bring to the boil. Season with the fish sauce and palm sugar.
3. Pour the braising liquid over the beef, cover with a lid or baking paper and aluminum foil. Braise in the oven for 1 ½ - 2 hours, or until tender. Remove from the oven and allow the ribs to cool.
4. Transfer the ribs to a plate and refrigerate to set the meat before grilling. Strain the braising liquid into a medium saucepan and reserve for the sauce.
5. Heat a chargrill pan or BBQ on medium-high. Place the ribs on the hotplate or chargrill pan and cook for 6 minutes on each side, or until soft & caramelized.
6. For the hot and sour sauce, combine the lime juice, roasted chilli powder, fish sauce and green birdseye chillies in a small bowl. Taste the dressing – it should be very hot and sour.
7. In a large bowl, toss the herbs, spring onion, shallot and chilli with 1 tablespoon of the hot and sour sauce.
8. Just before serving, heat the reserved braising liquid in the saucepan over a medium-high heat and cook, stirring, for 5-6 minutes, or until slightly reduced.
9. Place the grilled beef on a serving plate and pour over the reduced braising sauce.
10. Place the herb salad over the beef. Let the hot and sour sauce mix with the rich braising liquid and serve. Serve with steamed rice.

Note

• To make the roasted chilli powder; dry fry whole dried chillies until lightly blackened, approximately 7-10 minutes, then blitz in a spice grinder to a fine powder.

Photography by Kitti Gould.

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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.

Stream free On Demand

Off the Grill

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG