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Tamarind Beef Short Ribs
- Prep time 10Min
- Cook time 1Hr
- Technique Roast, Stew
- Meat Beef
- Cut Short Ribs
- Serves 4
These finger-licking ribs are the perfect dinner, snack or party food, but make sure you always have plenty to go around.
Ingredients
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1.2 kg beef short ribs
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Whole spices (1 tsp peppercorns, 1 red dried chilli, 2 cloves)
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2 tbsp olive oil
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3 tbsp Tamarind puree
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3 tbsp fish sauce
-
3 tbsp grated palm sugar
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1 cup brown rice
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2 tbsp finely chopped mint + sprigs, to serve
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2 tbsp finely chopped coriander
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1 cucumber, sliced
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250 g punnet cherry tomatoes
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150 g green beans, blanched, halved
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1 baby cos lettuce, chopped
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1 tbsp lime juice
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Lime wedges, to serve
Method
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Place ribs in a large saucepan with whole spices and cover with cold water. Bring to the boil and simmer for 1 hour to 1 hour 15 minutes or until just tender. Drain. Place in a large bowl.
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Combine 1 tbsp oil, tamarind, fish sauce and palm sugar and stir until sugar dissolves. Tip into a bowl with ribs and toss to coat. Cook on a lightly oiled bbq or chargrill pan for 2-3 minutes per side until charred or in the oven for 15-20 minutes at 200 °C fan forced until the edges start to go crispy.
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Cook brown rice with 2 cups of water in a small saucepan with the lid on over low heat for 20-25 minutes or until tender.
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Combine cucumber, tomato, beans and lettuce. Drizzle with remaining oil and lime juice. Stir mint and coriander through rice and serve with glazed ribs, salad, mint sprigs and lime wedges.
