Char-grilled Beef Rib


Braised Beef Rib:
2 litres chicken stock
150ml fish sauce
150ml oyster sauce
2 tbsp sugar
2 sticks lemongrass (bruised)
1 handful kaffir lime leaf
1 knob galangal
2 red birds eye chilies
2 pieces grass fed beef short ribs

Yellow bean and ginger:
60g peeled ginger
2 cloves garlic
1 green scud chili
4 cleaned coriander roots
5 pieces whole white pepper corn
1 tbsp white sugar
1 tbsp white vinegar
60ml yellow bean paste


Braised Beef Rib:

Bring all the ingredients to the boil and let simmer for 10 minutes to infuse the flavors.
Preheat the oven to 160 degrees
Place the short ribs into a baking dish and pour the aromatic broth over the top include the lemongrass and other ingredients to braise with the beef
Cover with greaseproof paper and foil then braise for 3 hours.
The rib bone should move freely from the piece of meat when it is ready.
Remove from the liquid and cool on a wire rack, this step can be done a day before and refrigerated if necessary.

Yellow bean and Ginger:
Pound all the solid ingredients to a fine paste in a mortar and pestle.
Add the yellow bean paste and seasonings. Mix well.

To Finish:

Char-grill the ribs on a BBQ or wood fried grill or you could simply pan fry them in a heavy based fry pan or grill plate on the stove till they are caramelised with a good char on the outside this should take at least 5 minutes frequently turning.
Serve each rib with a good heap of the ginger and yellow bean and a bowl of steamed rice.

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