Fall-off-the-bone beef short ribs braised in aromatic Thai spices and rich coconut milk. This fusion dish combines the comfort of slow-braised meat with the vibrant flavors of lemongrass, galangal, and fish sauce for an unforgettable meal.
Recipe Details
Ingredients
- 1.5kg beef short ribs, cut into individual pieces
- 2 tbsp coconut oil
- 4 shallots, sliced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 2 stalks lemongrass, bruised and chopped
- 1 tbsp fresh galangal, minced (or extra ginger)
- 2-3 Thai bird's eye chilies, sliced
- 800ml full-fat coconut milk (2 cans)
- 500ml beef stock
- 3 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 tbsp tamarind paste
- 4 kaffir lime leaves, torn
- 30g fresh Thai basil leaves
- 30g fresh cilantro, chopped
- 2 tbsp fresh lime juice
- to taste salt
- for serving steamed jasmine rice for serving
Instructions
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Preheat oven to 160°C (325°F). Season 1.5kg beef short ribs generously with salt and pepper.
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Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8-10 minutes total. Remove and set aside.
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In the same pot, add 4 shallots and cook for 3 minutes until softened. Add 6 cloves garlic, 2 tbsp fresh ginger, 2 stalks lemongrass, 1 tbsp fresh galangal, and 2-3 Thai bird's eye chilies. Cook for 2 minutes until fragrant.
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Pour in 800ml full-fat coconut milk (2 cans), scraping up any browned bits from the bottom. Add 500ml beef stock, 3 tbsp fish sauce, 2 tbsp palm sugar or brown sugar, 1 tbsp tamarind paste, and 4 kaffir lime leaves.
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Return short ribs to the pot, ensuring they're mostly submerged in liquid. Bring to a gentle simmer.
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Cover and transfer to oven. Braise for 2.5-3 hours until meat is fork-tender and falling off the bone.
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Remove from oven and carefully transfer ribs to a serving platter. Tent with foil to keep warm.
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Strain the braising liquid through a fine-mesh sieve, discarding solids. Return liquid to pot and simmer on stovetop for 10-15 minutes until slightly reduced.
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Taste and adjust seasoning with to taste salt, fish sauce, or 2 tbsp fresh lime juice. Stir in 30g fresh Thai basil leaves and 30g fresh cilantro.
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Serve short ribs over for serving steamed jasmine rice for serving with the reduced sauce spooned over top.
Tips
Browning Technique: Don't overcrowd the pot when browning ribs. Work in batches if necessary to achieve proper caramelization, which adds depth to the final sauce.
Coconut Milk Selection: Use full-fat coconut milk for richness. Don't shake the can before opening - use the thick cream from the top for browning aromatics.
Temperature Control: Keep the braise at a gentle simmer (160°C/325°F). Too high heat will make the meat tough rather than tender.
Make-Ahead: This dish is even better the next day. Cool completely, refrigerate overnight, then reheat gently. The flavors will have melded beautifully.
Ingredient Substitutions: If you can't find galangal, use extra ginger. Regular basil can substitute for Thai basil, though the flavor will be different.