Asian Short Ribs with Coconut and Lime Salad


Asian Short Ribs with Coconut and Lime Salad
These sticky short ribs are flavoured with an array of Asian herbs and flavours. Serve with a fresh lime and coconut salad and Jasmine rice.

Cook the beef ribs low and slow to yield meltingly tender meat, perfect for entertaining or a comforting family meal. Serve the Asian Short Ribs with Coconut and Lime Salad, fresh lime and jasmine rice.

Asian Short Ribs with Coconut and Lime Salad

Serves 4


4 beef short ribs, halved

8cm piece ginger, chopped

8 garlic cloves, chopped

6 shallots, chopped

2 lemongrass stalks, chopped, white part only

1 litre chicken stock

130g palm sugar, grated

¼ cup tamarind-pulp water

⅓ cup fish sauce

⅓ cup dark soy

1 red chilli, halved

2 kaffir-lime leaves

2 limes, cut into wedges, to serve

fresh coconut, shaved, to serve

Thai basil, to serve

coriander, to serve

jasmine rice, cooked, to serve


Preheat oven to 150°C. Heat a large, nonstick frying pan over high heat. Cook ribs for 2-3 minutes on each side, or until brown. Place in a casserole dish with a tight-fitting lid.

Place ginger, garlic, shallots, and lemongrass in a food processor and pulse until finely chopped. Spread over beef ribs. Add chicken stock, palm sugar, tamarind-pulp water, fish sauce, soy, chilli, and lime leaves to the casserole dish and cover with baking paper. Cover with lid and cook for 2 and a half to 3 hothe urs, or until tender.

Remove ribs from broth. Let broth cool, then skim fat from top. Simmer broth again for 5-10 minutes, or until it thickens. Add ribs back to the pan and cook until warmed through. Serve with fresh lime, coconut, Thai basil, coriander, and a side of jasmine rice.


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