Char-grilled Beef Rib

Char-grilled Beef Rib


Braised Beef Rib:

2L chicken stock
150mL fish sauce
150mL oyster sauce
2 Tbs 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 Tbs white sugar
1 Tbs 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 flavours.

Preheat the oven to 160 C.

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-fired 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.

Credits: Louis Tikaram