This is a version of one of my favourite Karen Martini recipes. Once everything is in the pot the long slow cooking process produces a super tasty, unctuous stew. This is a brilliant entertaining dish as you can cook ahead of time and your kitchen will be smelling amazing when your guests arrive.




You'll Need

  • 2 tbs grapeseed oil
  • 8 beef short ribs (about 180g each)
  • 2 onions, sliced
  • 4 cm piece galangal, sliced
  • 4 cm piece ginger, sliced
  • 4cm piece lemongrass, finely sliced
  • 130ml fish sauce
  • 130g palm or brown sugar
  • 3 cloves garlic, bruised
  • 500ml chicken stock
  • 500ml water
  • 2 kaffir lime leaves
  • 4 tbs tamarind puree
  • 3 birdseye chillies
  • 1/2 bunch coriander leaves, picked
  • 1 large green chilli, sliced


Pre heat the oven to 150C.

Heat the oil in a large wok or fry pan and brown the ribs over a medium heat until golden brown. Remove from the pan.

Transfer the ribs to a large casserole dish with a lid and add the onions, galangal, ginger, lemongrass, fish sauce, garlic, chicken stock, water, tamarind and lime leaves. Stir and bring to a simmer over a medium heat. Cover and bake in the oven for 2-3 hours or until the ribs are very tender.

Remove the ribs from the dish and reduce the sauce until syrup. This will take 10-15 minutes depending on how much liquid remains. Plate the ribs up and drizzle with the reduced sauce. Garnish with coriander and fresh green chilli. Serve with rice.


  1. Mish as soon as read this I WANTED IT for dinner tonight….only trouble was I read it at 2.40 and I needed to be at kinder pick up at 3.
    I didn't have any ribs on hand but I did have some beautiful organic Lamb Shanks and substituted them for the ribs & had it all in the oven by 2.55…just in time to collect my kinder kid on time!
    It was DELICIOUS- my kids LOVED it!!!!!
    Thanks for the recipe. xx

  2. My Beef provider gave me the recipe a while ago when she sold me the beef ribs (Tinja Organics in Mudgee / Australia). Made it last night. Very easy once you've got all the ingredients and with enough time before dinner. Everybody loved it including the kids. Great way to use this cut of meat. Only thing I'd do is add a bit more “fire” with some more chili…

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