Coconut Braised Beef Ribs

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These succulent beef ribs fall off the bone after two hours in the oven and the flavours are just incredible. Your whole house will smell so warm and inviting, so if you like slow cooked meals, you simply have to try this. This recipe has been adapted from the Longrain: Modern Thai Food by Martin Boetz, but I’ve simplified it to a one-pot meal as it’s my favourite way to cook. It’s also Outback Jack’s preference, as he is in charge of washing up :)

Serves 4 – 6

What you need

beef ribs
2 tb olive oil
6 large beef ribs ( 1 – 1.5 kg)
400ml coconut cream
2 cups chicken stock
4 cm piece ginger, peeled and chopped
100 ml oyster sauce
8 kaffir lime leaves
1 stalk lemongrass
100 ml fish sauce
2 tb brown sugar
coriander leaves for garnishing

fish sauce dressing (optional)
1 bird’s-eye chilli, diced
1 tb fish sauce
1 tb sugar
4 tb warm water
1/2 lime
coriander, diced

What to do

Preheat the oven to 180 C.

Heat the oil in an ovenproof dish, I used a cast iron shallow pot, and fry the ribs until brown and caramelised.

Add the coconut cream, stock, ginger, oyster sauce, lime leaves, lemongrass, fish sauce and sugar, and bring to the boil.

Cover with a lid or baking paper and foil, and braise in the oven for 1½–2 hours.

Serve ribs with steamed rice and greens, drizzle over the sweet fish sauce or sauce from the pot, and garnish with coriander.

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