Lemongrass & Star Anise Braised Beef Ribs with Coconut Rice Noodles

Instructions

1. 1

   Prepare the aromatics: bruise the lemongrass stalks by hitting them with the back of your knife, peel and slice the ginger, and smash the garlic cloves.

   ~5 min
2. 2

   Sear the beef short ribs in a large pot over medium-high heat until browned on all sides. Remove the ribs from the pot and set aside.

   ~10 min
3. 3

   Add the bruised lemongrass, star anise, ginger, and garlic to the pot and sauté for 2 minutes until fragrant.

   ~2 min
4. 4

   Return the beef ribs to the pot. Add the fish sauce, soy sauce, brown sugar, and water or beef broth. Bring to a boil.

   ~5 min
5. 5

   Reduce the heat to low, cover the pot tightly, and simmer for 3 to 4 hours, or until the beef is fall-off-the-bone tender. Skim off any excess fat from the surface periodically.

   ~240 min
6. 6

   While the ribs are braising, cook the rice noodles according to package directions. Drain well.

   ~10 min
7. 7

   Gently warm the coconut milk in a small saucepan over low heat. Do not boil.

   ~3 min
8. 8

   Toss the drained rice noodles with the warmed coconut milk. Chop the fresh cilantro.

   ~2 min
9. 9

   To serve, place a portion of coconut rice noodles in each bowl. Top with a braised beef short rib and ladle some of the braising liquid over the top. Garnish with fresh cilantro and a wedge of lime.

   ~5 min