Short ribs with coconut/lime sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the short rib into 8 large pieces and season generously all over with the salt and pepper.

Step 2

Heat the oil in a large, oven-proof casserole dish or dutch oven, sear the beef for 2-3 minutes over a high heat, until showing a golden crust, then remove and set aside.

Step 3

In the same pan, sauté garlic, shallot for 2-3 minutes over a medium heat, until soft, stir in the Massaman paste and cook for 2 minutes, until thick. Add the plain flour, stir to combine, add the beef stock or broth, lemongrass stalks, lime leaves and bring the pan to a low simmer. Add the beef back to the pan, cover and place in the oven 150/130 for 2.5 hours. Or simmer over low heat for stove

Step 4

Meanwhile, bring a large saucepan of water to the boil and cook the jasmine rice according to packet instructions.

Step 5

After 2.5 hours the beef should easily fall apart. When it does, remove the pan from the oven and set the beef aside. Stir through the coconut milk, add the fish sauce, sugar and lime juice and simmer the sauce for 10 minutes. Before serving, taste the sauce for seasoning.

Step 6

Add the short rib pieces to a bowl, spoon over the coconut lemongrass sauce. Place the rice in a small bowl and pat down tightly into the bowl, turn the bowl over on the plate and lift up to reveal a rice dome (optional). Garnish with the spring onions, red chillies and lime wedges.