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Braised Beef Ribs

Braised Beef Short Ribs in Spiced Orange Tamarind Sauce

Thomas Wenger
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Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
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
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