Beef short ribs in a fish sauce caramel
Prep 15 mins
Cook 4 hrs
Beef ribs have to be one of the tastiest dishes to make when you cook them in a caramel like this. Add lots of vibrant herbs and a good squeeze of lime, and your job is done.
4 green shallots, white and pale green ends cut into julienne (reserve tops for another use)
1 bunch coriander, leaves picked
Steamed jasmine rice and lime wedges, to serve
1 tbsp coconut oil
1.5kg beef ribs (about 9 ribs), cut into ribs if in one whole piece
110g light or soft palm sugar
80ml fish sauce
2 tbsp light soy sauce
3 star anise
1 cinnamon quill
1. Heat oil in a wide shallow casserole over medium-high heat. Add the ribs and turn occasionally until ribs are browned all over. Return ribs to pan so they fit in one even layer (if you don’t have a casserole dish wide enough, you can use a flameproof roasting pan that will fit the ribs in one layer), and add sugar, fish sauce and soy and 750ml water and spices and bring to a simmer. Cover with a lid and transfer to oven and braise in oven until ribs are pull apart tender (11/2 -2 hours; depending on size).
2. Remove ribs from oven and pan and set aside. Transfer liquid to a deep narrow jug or container, then remove all the fat from the surface (the less surface area you have the easier this is to do).
3. Discard fat and return liquid to pan, then reduce over high heat until sauce becomes a honey-like glaze (about 10 minutes).
4. Return beef to sauce and turn a few times to coat well, then serve topped with spring onion and coriander and with rice and lime for squeezing on the side.
Recipe by Lisa Featherby and image by Eatable.