https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Beef Recipes by Professional Chefs
  • Braised Beef Short Ribs in Spiced Orange Tamarind Sauce

Braised Beef Short Ribs in Spiced Orange Tamarind Sauce

Posted on Apr 21st, 2015
by Thomas Wenger
Categories:
  • Beef Recipes by Professional Chefs
  • Main Course
Braised Beef Short Ribs in Spiced Orange Tamarind Sauce

A few years ago, I was working with Liana Doyle, a very talented Chef and a great personal friend. Liana had been working in the US for some time before making her way to Asia via Paris, where she headed the culinary team at a typical French Bistro.

This recipe sort of reflects her career and her cooking style up to that point; a Southern US staple (beef ribs), a traditional French basic cooking method (braising) with an Asian twist.

Although I lost contact with Liana a few years ago, I have very fond memories of her as a culinary colleague and friend. This Asian braised beef short ribs will stay with me for a long, long time.

Enjoy!

Braised Beef Ribs

Braised Beef Short Ribs in Spiced Orange Tamarind Sauce

Thomas Wenger
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Main Course
Cuisine Asian
Servings 8 servings

Ingredients
 
 

  • 4 kilograms beef ribs with bone
  • 3 onions medium
  • 3 carrots
  • 1 stalk celery
  • 5 sprigs thyme
  • 2 bay leaf
  • 10 black peppercorns

For the sauce:

  • 210 millilitres water
  • 150 grams sugar
  • 400 millilitres malt vinegar
  • 120 millilitres light soya sauce
  • 120 millilitres sweet dark soya sauce
  • 1/2 lemon
  • 1 1/2 orange
  • 200 grams tamarind
  • 8 cardamom
  • 2 star anise
  • 2 litres brown stock
  • 1 to 2 piece red chillis

For garnish:

  • sesame seeds
  • red bell pepper
  • spring onions

Instructions
 

  • Ask your butcher to cut the ribs approximately 3 inch wide.
  • In a large soup pot, bring mildly salted water to boil, add the ribs to the boiling water, bring back to boil then drain thoroughly.
  • Repeat the step above without draining the ribs. Add all vegetables, seasoning and spices and simmer for approximately 1-½ hours or until the meat is starting to become soft.
  • Remove the ribs from the stock and lay them out flat, with the ribs on the bottom, in an ovenproof braising pan with lid. Strain the stock and save it. This stock will be a great base for a beef broth or a consommé.
  • Combine the sugar and the water for the sauce in a saucepan and bring to boil. Boil until the mixture caramelized to a light brown, golden color and then add the malt vinegar
  • Add all other ingredients; bring the mixture back to boil. Lower heat to a light simmer and reduce the sauce to approximately half of the original volume or until the consistency thickens slightly.
  • Add the brown beef stock and bring to boil. Pour the sauce over the beef ribs, put the lid on the braising pot and place in the preheated oven by approximate 140 ℃ (284 ℉) for another hour or until the ribs are very soft and tender and the meat is just about to fall off the bones.
  • Remove the ribs form the pot, strain the sauce and bring the sauce one more time to boil. Skim off excess fat, adjust seasoning and if needed thicken the sauce with a little corn or potato starch.
  • Submerge the shredded leek or bell peppers in ice water until the crisp up. Toast the sesame seeds lightly on the oven.
  • Place the ribs on the serving dish, cover with a generous amount of sauce, sprinkle with the sesame seeds and top with the crisp shredded vegetable.

Notes

Braised Beef Short Ribs in Spiced Orange Tamarind Sauce
Tried this recipe?Let us know how it was!

Related: Honey Glazed Pork Ribs with Potato Salad & Celery
Related: Japanese-style Wagyu Short Ribs Recipe (Nitsuke)
Related: Oven Baked Cajun Pork Ribs w/ Potatoes & Garlic Sauce
Related: Fall-off-the-Bone Pork Spare Ribs with Juicy Corn and Cilantro
Related: Oven-baked Pork Ribs with Green Salsa & Vegetables
Related: Braised Beef Short Ribs in Spiced Orange Tamarind Sauce

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

One Comment Hide Comments

rossco78 says:
March 20, 2017 at 11:48 pm

I’ve made this many times. It is a very impressive and creative recipe.

Reply

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Continental

Continental

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dutch Recipes

Dutch Recipes

Filipino Recipes

Filipino Recipes

Finnish Recipes

Finnish Recipes

French Recipes

French Recipes

German Recipes

German Recipes

Greek Recipes

Greek Recipes

Hawaiian Recipes

Hawaiian Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.