serves
4
prep
10 minutes
cook
2 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
Stream free On Demand
Off the Grill
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
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
- Preheat the oven to 160˚C and place the ribs in a large baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a large bowl, toss the herbs, spring onion, shallot and chilli with 1 tablespoon of the hot and sour sauce.
- 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.
- Place the grilled beef on a serving plate and pour over the reduced braising sauce.
- 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.
Want more from The Cook Up?
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
