If you can, assemble the stock a day ahead so the flavours can bloom overnight. Sticky short ribs go perfectly with our Te Wahi Pinot Noir, especially on a cooler evening.
Serves: 4 as a main or 8 as a snack
Braising stock:
3 stalks lemon grass (pale part only)
3 cm piece fresh ginger, sliced
2 shallots, roughly chopped
2 large red chillies, roughly chopped
2 cloves garlic
2 tbsp oil
400ml can coconut milk
¼ cup fish sauce
2 blocks palm sugar
1 star anise
3 makrut lime leaves
Finishing glaze:
¼ cup kecap manis
2 tbsp lime juice
½ cup reserved braising stock
Quick-pickled vegetables:
½ cup rice vinegar
¼ cup caster sugar
1 clove garlic, finely chopped
1 large carrot, finely julienned
1 large red onion, thinly sliced
Beef:
2kg handpicked beef short ribs
To serve:
Steamed rice or bao buns
Coriander sprigs
Lime wedges
Best made the day before you serve
1) Preheat the oven to 150°C (300°F).
2) Place the lemon grass, ginger, shallots, chillies and garlic in a food processor and process until chopped.
3) Heat the oil in a large heavy based saucepan over low heat. Add the lemongrass mixture and sweat for 4 to 5 minutes until softened.
4) Add the coconut milk, 1 ½ cups water, fish sauce, palm sugar, star anise and kaffir lime leaves.
5) Bring to the boil, then set aside.
Best made the day before you serve
1) Heat a little oil in a large heavy based frying pan over medium high heat.
2) Sear the short ribs on all sides until well browned.
3) Place the ribs meat side down in a single layer in a large roasting dish, then pour over the braising stock. Cover ribs with a piece of baking paper then cover tightly with foil.
4) Place in the oven and braise for 3 to 4 hours or until the ribs are very tender.
5) Remove from the braising liquid and allow to cool. Reserve braising liquid, sieve to remove solids and then discard them. Cool, cover and refrigerate.
1) Preheat oven to 200°C (390°F).
2) Remove the fat that sets on the top of the braising liquid and discard, along with any fat that has set around the ribs.
3) Combine the glaze ingredients along with ½ cup of the braising liquid. Place the ribs in a roasting dish meat side up and ladle over the glaze mixture.
4) Cover with foil then cook in the oven for 15 minutes. Remove the foil then cook for a further 15 minutes, basting frequently, until the ribs are sticky and caramelised and heated through.
1) Combine rice vinegar, caster sugar and garlic in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from the heat and allow to cool.
2) Place the julienned carrot and red onions into separate non-metallic bowls. Add half of the cooled vinegar mixture to each bowl, stir to combine, then set aside for 15 minutes.
Pull meat from the short ribs and serve with rice or steamed bao buns. Top with the drained pickled carrot, pickled red onion, coriander sprigs and a squeeze of lime.