Prep Time - 25 Min | Cook Time - 180 Min | Cook Time - 10 Min
Prep Time - 25 Min | Cook Time - 180 Min | Cook Time - 10 Min
Beef
MSA Short Ribs 4 x 3 rack rib sets
60ml vegetable oil
Sea salt and cracked pepper
Curry Sauce
200g brown onions, sliced
25g garlic, crushed
15g ginger, grated
4 star anise
2 cinnamon sticks
300g yellow curry paste
3 kaffir lime leaves
500ml beef stock
35ml fish sauce
35g palm sugar (or brown sugar)
800ml coconut cream
To Finish
50g fried shallots
200g cashews, roasted
Coriander sprigs
Serving Suggestions
Steamed rice
Stir fried broccolini with chilli & cumin
Heat half the oil in a large pan over high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until evenly browned. Place short ribs meat side down, bone up in a gastronorm.
Return pan to a high heat, add remaining oil then sauté onions, garlic and ginger, star anise, cinnamon and curry paste. Cook for 3-5 minutes. Add kaffir lime leaves, beef stock, fish sauce, palm sugar and coconut cream. Bring to a simmer, stirring occasionally for 3-5 minutes.
Pour mixture over ribs, cover with baking paper and foil. Place in the oven and cook for 160°C for 2.5 hours, or until fork tender.
To Serve: Plate ribs with sauce, garnished with fried shallots, roasted cashews and coriander.
