Lemongrass & Coconut Braised Beef Ribs with Tamarind Glaze

Instructions

1. 1

   Pat the beef short ribs dry with paper towels. Season generously with salt and pepper.

   ~5 min
2. 2

   In a large pot or Dutch oven, sear the beef ribs over medium-high heat on all sides until deeply browned. Remove ribs from the pot and set aside.

   ~10 min
3. 3

   Add the chopped lemongrass, sliced galangal, kaffir lime leaves, smashed garlic, and quartered shallots to the pot. Sauté for 2-3 minutes until fragrant.

   ~3 min
4. 4

   Pour in the coconut milk and beef broth. Stir to deglaze the pot, scraping up any browned bits from the bottom.

   ~2 min
5. 5

   Return the seared beef ribs to the pot. Add fish sauce and palm sugar. Bring to a simmer.

   ~2 min
6. 6

   Cover the pot tightly with a lid, reduce heat to low, and simmer for 3 to 3.5 hours, or until the beef is very tender and falling off the bone. Alternatively, you can braise in a preheated oven at 300°F (150°C).

   ~180 min
7. 7

   While the ribs are braising, prepare the tamarind glaze. In a small bowl, whisk together the tamarind paste, soy sauce, and a tablespoon of water until smooth.

   ~5 min
8. 8

   Once the ribs are tender, remove them from the braising liquid. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the braising liquid to the pot and simmer uncovered for about 10-15 minutes, or until it has reduced slightly and thickened. Taste and adjust seasoning if needed.

   ~15 min
9. 9

   Brush the tamarind glaze generously over the braised beef ribs. You can do this by placing them on a baking sheet and broiling for 2-3 minutes, or by returning them to the pot with the reduced braising liquid and stirring gently to coat.

   ~5 min
10. 10

    Serve the braised beef ribs hot, drizzled with the reduced braising liquid and garnished with sliced chili and fresh cilantro, if desired.