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Beef Short Rib Rendang

HG Walter

3 hours 20 minutes +

Total Time

20 minutes

Prep Time

3+ hours

Cook Time

4

Feeds

Slow-cooked to deep, fragrant richness, this Beef Short Rib Rendang is all about patience resulting in incredible flavour. Meaty short ribs are gently braised in a spiced coconut curry paste layered with lemongrass, ginger, tamarind and warming whole spices, until the meat becomes meltingly tender. The result is an aromatic, rich and subtly sweet curry with a thick, glossy sauce that clings to every strand of beef - a true comfort dish that transports you back to Southeast Asia.

Beef Short Rib Rendang

Ingredients

  • 4 beef short ribs
  • 6 banana shallots - peeled and chopped
  • 8 large cloves of garlic - peeled
  • 40g ginger - peeled
  • 40g galangal - peeled (add a little extra ginger if you can’t find galangal
  • 4 lemon grass stalks - halved and smashed
  • 8 dried chilli - rehydrated in boiling water
  • 2 lime leaves
  • 25g turmeric
  • 25g ground coriander
  • 40g ground cumin
  • 1 can coconut milk
  • 30g desiccated coconut - toasted
  • 1 cinnamon stick
  • 2 star anise
  • 2 cloves
  • 3-4 cardamon pods
  • 50g tamarind paste
  • 25g palm sugar (a dark brown sugar will also work well)
  • Salt and cracked black pepper

1

Begin by making curry paste. In a blender, blitz together the shallots, garlic, drained chilli, ginger, galangal, bottom halves of lemon grass (the less woody ends) with a little vegetable oil to help bring it all together.

2

Season the ribs with a little salt and cracked pepper. Heat a heavy based saucepan, large enough to fit the ribs, to a high heat. Add a little oil to the pan and brown on each side until golden brown. Remove from the pan and turn the heat down to medium.

3

Add the curry paste and cook for 4-5 minutes until it has started to turn slightly darker in colour.

4

Add the dried spices and continue cooking and mixing for another minute or so. Add the remaining ingredients before finally submerging the brown beef into the cooking liquor.

5

Put a lid on the pot and cook in a preheated oven at 140oc for 4-5 hour or until the meat is tender and easily pulled from the bone. Make sure to keep an eye on the level of liquid, add a little more water as you’re cooking to keep it topped up.

6

Let it rest for a good 30 minutes, the meat will become even more tender.

To Serve:

1
Serve the rendang with steamed jasmine rice, or alongside warm paratha.
2
Cook the rice towards the end of the cooking time so it’s ready as the beef finishes resting. If using paratha, warm through just before serving.
3
Finish with a scattering of fresh coriander or toasted coconut flakes.

Ingredients

  • 4 beef short ribs
  • 6 banana shallots - peeled and chopped
  • 8 large cloves of garlic - peeled
  • 40g ginger - peeled
  • 40g galangal - peeled (add a little extra ginger if you can’t find galangal
  • 4 lemon grass stalks - halved and smashed
  • 8 dried chilli - rehydrated in boiling water
  • 2 lime leaves
  • 25g turmeric
  • 25g ground coriander
  • 40g ground cumin
  • 1 can coconut milk
  • 30g desiccated coconut - toasted
  • 1 cinnamon stick
  • 2 star anise
  • 2 cloves
  • 3-4 cardamon pods
  • 50g tamarind paste
  • 25g palm sugar (a dark brown sugar will also work well)
  • Salt and cracked black pepper

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