Asian Braised Beef Ribs
By Debs of Ponsonby
As Deb says " I was inspired to try to replicate a dish that I had eaten at a restaurant called Longrain in Sydney. YOUR RIBS WERE BETTER! They were so meaty and tender. Thank you so much for supplying the fine produce, dinner was fantastic." - Loving the recipe Deb next time invite us!
Serves 4-6
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Ingredients
1-2 kg pack of short ribs (allow 2 ribs per person)
2 bunches spring onions
1 bunch coriander (leaves for garnish)
2 stalks of lemongrass
2 hot chillies (or more if you like spice, the final heat is reduced due to the coconut cream)
Large piece of ginger (3 x thumb size)
4 cloves garlic
Fine grated rind of one lemon (save juice for later)
Oil (bran or grapeseed)
Debs homemade plum sauce
2 tbs hoysin sauce
¼ cup soy
3 tbs keecap manis
1 tbs mirin
2 tbs Japanese cooking wine
1 tbs brown sugar
1 can coconut cream
1 can of coconut milk
1 cup water (more if needed in cooking)
Method
Preheat oven to 160 degrees.
Brown ribs in oil in heavy casserole. Remove and put aside.
Finely dice (really fine) lemongrass and coriander roots and chop spring onions, garlic, ginger and chilli. Saute in casserole till soft. Deglaze pan with water, add rest of ingredients including ribs and one can of coconut milk.
Apply cartouche to the top of meat put lid on casserole and pop in oven. Cook for aprox 3 hours (keep checking) adding a little water if needed.
The ribs need to be seriously soft and the liquid in the casserole needs to be almost reduced to nothing (the casserole dish looks scary)
To serve
Remove ribs from the casserole to a serving dish add the can of coconut cream put the dish on low flame and start to heat through, stirring all the time. When all the pan is deglazed and the cream is heated though (all the caramlization will come off the pan and add to the sauce) strain and place in clean pan, if the sauce is a little thin reduce if needed, if too thick loosen with water, add cooked ribs and heat, finally add the juice of a lemon (the one you saved) and stir through.
Serve with steamed rice, lemon or lime cheeks and a little extra coriander.
Enjoy!