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Tamarind beef short ribs
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Prep Time:
10 minutes
Cook Time:
95 minutes
Total Time:
105 minutes
Indulgent beef short ribs, a show-stopper for any gathering. Pair with crisp green bean and mint salad.
Ingredients:
  • 1.2kg beef short ribs
  • 1 tsp peppercorns
  • 1 red dried chilli
  • 2 cloves
  • 36.40 gm olive oil
  • 60.00 ml tamarind puree
  • 73.20 gm fish sauce
  • 60.00 ml grated palm sugar
  • 200.00 gm brown rice
  • 40.00 ml finely chopped mint, plus sprigs to serve
  • 40.00 ml finely chopped coriander
  • 1 cucumber, sliced
  • 250g punnet cherry tomatoes
  • 150g green beans, blanched, halved
  • 1 baby cos lettuce, chopped
  • 21.00 gm lime juice
  • Lime wedges, to serve
Instructions:
  • In a large saucepan, combine ribs and whole spices then cover with cold water. Bring to a boil and let simmer for 1 to 1 1/4 hours until ribs are tender. Drain and transfer to a large bowl.
  • Mix together 1 tablespoon of oil, tamarind, fish sauce, and palm sugar until the sugar dissolves. Pour over the ribs in a bowl and mix well. Grill on a bbq or chargrill pan for 2-3 minutes per side until charred, or bake in a preheated fan-forced oven at 200C for 15-20 minutes until edges crisp up.
  • Simmer 2 cups of water with brown rice in a covered small saucepan over low heat for 20-25 minutes until tender.
  • In a bowl, mix together cucumber, tomato, beans, and lettuce. Drizzle with the remaining oil and lime juice. Stir mint and coriander into the rice and serve alongside glazed ribs, salad, and garnish with mint sprigs and lime wedges.

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