THAI-STYLE STICKY BEEF SHORT RIBS
These beef ribs are great but need the time for cooking. The end result is sweet and sticky, with the lime cutting though the rich fat to complement the flavours. Great served with steamed Asian greens and rice.
Preheat oven to 150C.
To make the paste, blend the ginger, garlic, shallots, lemongrass and coriander together in a food processor until paste-like consistency.
Heat a large non-stick frying pan over medium-high heat, add ribs and turn occasionally until browned (3-5 minutes). Transfer to a deep roasting pan to fit snugly.
Add the paste, stock, sugar, fish sauce and soy sauce to the ribs and cover with foil tightly and braise until ribs are very tender (3-4 hours). For the last hour of cooking, remove foil and baking paper and turn the oven up to 180C and roast, making sure you turn the ribs often; this will help caramelise the ribs and reduce the cooking liquid to use as a sauce.
Serve hot, topped with chilli, herbs, deep-fried shallots and steamed rice.
for the paste:
40 grams Ginger coarsely chopped
8 cloves of garlic coarsely chopped
6 golden shallots peeled and chopped
2 lemongrass stalks white part only, coarsely chopped
2 coriander roots washed and chopped
for the beef:
2 kilos Greenlea beef short ribs cut between the ribs
1 litre Foundation Foods chicken stock
130 grams Jeeny's palm sugar grated
80 millilitres Squid Brand fish sauce
80 millilitres Kikkoman soy sauce
1 bunch Thai basil or coriander
2 long red chillies thinly sliced