Thai Braised Short Ribs
Servings:
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Ingredients
Instructions
Nutrition
| 1 kg | Short ribs | |
| 2 | Shallots | |
| 2 | Scallions | |
| 2 | Limes | |
| 6 cloves | Garlic | |
| 20 g | Ginger | |
| 3 | Lime leaves | |
| 2 tbsp | Red curry paste | |
| 1 tbsp | Rapeseed oil | |
| 750 ml | Beef stock | |
| 1 tbsp | Brown sugar | |
| 1 tbsp | Soy sauce | |
| .5 tbsp | Fish sauce | |
| 200 ml | Coconut milk | |
| 250 g | White rice |
- Heat the oven to 140°C fan or 160°C conventional. Season the short ribs with the salt and black pepper. Mince the garlic, slice the ginger, and combine.
- Heat the rapeseed oil in a deep, ovenproof casserole dish over medium-high heat. Add the short ribs and sear for approximately 3 to 4 minutes on each meaty side, until deeply browned with a caramelised crust. Work in batches if necessary, then transfer the ribs to a plate.
- Reduce the heat to medium. Add the shallots and cook for 3 to 4 minutes, until beginning to soften. Add the garlic an ginger and cook for 1 minute. Stir in the Thai red curry paste and cook for another 1 to 2 minutes, until aromatic. Pour in the beef stock and scrape any caramelised flavour from the bottom of the casserole. Stir in the brown sugar, soy sauce and fish sauce.
- Return the short ribs to the casserole and add the lime leaves. The stock should cover most of the meat without completely submerging it. Bring to a gentle simmer, cover with the lid and transfer to the oven.
- Braise for 3 hours, carefully turning the ribs after 90 minutes. The beef is ready when completely tender and the bones pull away easily, but the meat still holds together. Meanwhile, cook the jasmine rice according to the packet instructions.
- Thinly slice the spring onions lengthways into fine strips. Place them in a bowl of iced water for approximately 10 minutes, until curled. Drain and pat them dry before serving.
- Carefully remove the short ribs from the casserole. Discard the lime leaves and skim as much rendered fat as possible from the surface of the braising liquid. Place the casserole over medium heat on the stovetop and stir in the coconut milk. Simmer uncovered for 5 to 10 minutes, until the broth is smooth, creamy and slightly reduced. Stir through the juice of one lime and adjust the seasoning if required.
- Divide the jasmine rice between four bowls and place a short rib beside each portion. Pour the coconut curry broth generously around the rice and beef. Finish with the curled spring onions, a lime wedge and a little crispy chilli oil, if using.
Fat:
61.5g
Saturates:
30.7g
Sugars:
7.1g
Protein:
29g
Carbs:
67g
Fiber:
3.6g
77.8%
Calories
67.7%
Carbs
34.1%
Protein
153.8%
Fat
14.4%
Fiber