Rendang Beef Short Ribs

Serves 4

Time 30 minutes prep time + 3 hours in the oven

Ingredients

4 individual beef short ribs

2 tbsp salt

2 tbsp extra virgin olive oil

185g jar rendang curry paste

2 cinnamon sticks

4 cloves

4 star anise

4 cardamom pods

1 lemongrass, pounded and tied in a knot

400ml coconut milk

200ml water

1 tbsp tamarind purée

5 Makrut lime leaves

1 cup desiccated coconut

2 tbsp grated palm sugar

1 cup fresh coriander leaves 

Cooked rice, to serve

Method

Preheat oven to 150°C. 

In a heavy-based ovenproof casserole pan, over a medium heat, add desiccated coconut and toast, stirring for a few minutes until nice and golden. Remove to a bowl and set aside.

Drizzle the ribs with oil, sprinkle with salt and massage to cover. Increase heat to high and add the ribs to the pan, turning until brown on all sides. Remove ribs to a plate and set aside.

Carefully drain off excess beef fat, preserving a couple of tablespoons in the pan. Turn the heat down to medium. add the rendang paste, cinnamon sticks, cloves, star anise and cardamom. Cook, stirring for a couple of minutes until fragrant.

Add the lemongrass, coconut milk, water, tamarind purée, lime leaves, palm sugar and half the toasted coconut, reserving the other half for garnish. Stir to combine and bring the curry sauce to a simmer. 

Add the beef ribs back into the pan, bone side up. Place on the lid and cook in the oven for three hours or until the ribs are tender and falling off the bone.

Discard the aromats. Serve with rice and garnish with extra toasted coconut and fresh coriander leaves.