Asian Short Ribs with Coconut & Lime Salad


Asian Short Ribs with Coconut & 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.

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 2/12-3 hours, 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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