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Fresh Living Network
Lemongrass and tamarind beef short ribs

Lemongrass and tamarind beef short ribs

This dish takes a little time to cook, so plan ahead. Ask your PnP butcher to halve the ribs for you.
6
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 150ºC.
  • Heat a glug of oil in an oven proof saucepan (that will snugly accommodate ribs).
  • Brown beef in batches.
  • Place ginger, shallots, garlic, lemongrass and coriander into a blender and blitz until relatively smooth.
  • Spread paste over ribs.
  • Add stock, palm sugar, tamarind, soy and fish sauce and cover with baking paper, then lid.
  • Cook beef for 3-4 hours or until very tender. Cool in stock.
  • Remove beef. Lift fat off stock and strain stock. Simmer stock to reduce by three quarters or until it forms a thick, glossy sauce.
  • Heat oven to 220ºC.
  • Place beef in a roasting tray and roast for 10 -15 minutes until well browned (but not dry).
  • Place ribs into sauce and reheat.
  • Serve ribs with steamed rice, garnished with basil, coriander and chilli.
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