The Asian beef short rib recipe you'll love! | Indonesian Beef Short Rib Rendang - Marion's Kitchen

beef short ribs

🥗Healthier: lean beef cuts

💰Cheaper: beef chuck

Lean cuts reduce fat content, while chuck is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk cuts calories, while evaporated milk is budget-friendly.

galangal

🥗Healthier: ginger

💰Cheaper: dried ginger

Ginger is more accessible and offers a similar flavor profile.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Bell peppers provide sweetness without heat, while cayenne is inexpensive.

Soak the dried chillies in hot water for 10 minutes to soften. Drain and roughly chop the softened chillies.

Place the chillies and remaining rendang paste ingredients in a food processor and blend until smooth. Add 1-2 tablespoons of the chilli soaking water if the paste is too thick to blend. Set aside.

Toast the desiccated coconut in a dry frying pan over medium-high heat until golden brown. Transfer to a bowl and set aside.

Place a large, heavy-based saucepan or non-stick wok over high heat. Add the vegetable oil and sear the beef, in batches, for 2-3 minutes each side or until evenly browned. Transfer the beef to a plate.

Place the same saucepan back over medium heat and add the star anise, cardamom pods, and lemongrass. Cook, stirring for a minute until fragrant.

Add the rendang paste and cook for 2 minutes.

Stir through coconut milk, toasted coconut, palm sugar, and fish sauce. Add the seared beef and the makrut lime leaves.

Reduce the heat to low, cover, and simmer for 2 hours, stirring every so often. Add a little more water if the sauce becomes too thick.

Remove the lid and use a large spoon to remove excess oil and fat from the top of the sauce. Simmer for a further 30 minutes, uncovered, or until the sauce is thick and gravy-like.

Remove from heat. Remove the star anise. Top with finely sliced makrut lime leaves and serve with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens