Wonderfully rich and sticky these beef ribs are sure to impress.
Preheat your oven to 150ºC (300ºF). Brown 3 large or 6 smaller beef ribs briefly, either in a frypan or on a barbecue, and transfer them to a roasting pan with not too much excess space. Now, roughly chop 40g (1.4 oz) each of ginger and galangal, 8 garlic cloves, 6 shallots, 2 lemongrass stalks (white part only) and 2 coriander roots. Using a food processor or mortar and pestle make a fine paste. Spread the paste over ribs, add 4 cups of chicken stock, 130g (4.6 oz) of palm sugar, 1 tablespoon of tamarind concentrate and ⅓ of a cup each of fish sauce and dark soy sauce. Cover with baking parchment then a lid (or foil) and roast for 2½-3 hours until the ribs are very tender. Garnish with coriander and serve with steamed jasmine rice.
*recipe from Gourmet Traveller
michelle picker cooks 