You’ll be nibbling these lemon grass and coconut braised beef ribs right down to the bone. These sticky delights are full of fresh, tangy flavours that work beautifully with the tender meat.
Lemon grass and coconut braised beef ribs
- 1,2kg rack beef ribs
- cake flour, for dusting
- 15ml (1 tbsp) vegetable oil
- 2 stalks lemon grass, white part only, chopped
- 7cm piece fresh ginger, sliced
- 2 star anise, whole
- 4 small dried chillies
- 550ml tinned coconut milk
- 30ml (2 tbsp) brown sugar
- 15ml (1 tbsp) fish sauce
- 60ml (¼ cup) lime juice
- 125ml (½ cup) beef stock
Preheat the oven to 180°C.
Dust the ribs with the flour and shake off any excess.
Heat the oil in a large, heavy-based saucepan over high heat. Add the ribs and cook until browned, about 2 – 3 minutes on each side. Remove from the pan.
Add the lemon grass, ginger, star anise and chilli to the pan and cook until fragrant, about 1 – 2 minutes.
Add the coconut milk, sugar, fish sauce, lime juice, beef stock and ribs to the pan. Cover with a lid and roast in the oven for 1 hour 30 minutes.
Remove the lid and roast until the meat is tender and falling off the bone, about a further 30 minutes.