Sumatran Red Short Ribs of Beef
Dive into the rich, bold flavors of the tropics with Sumatran Red Short Ribs of Beef, a slow-braised masterpiece inspired by Indonesian cuisine. These tender beef short ribs are seared to golden perfection, then simmered in an aromatic blend of red chilies, lemongrass, and warm spices, all enriched by creamy coconut milk and a touch of palm sugar for a perfect balance of heat and sweetness. The long braising time ensures the beef becomes irresistibly tender, while the vibrant spice paste infuses every bite with layers of flavor. Finished with a zing of lime juice and a sprinkling of fresh cilantro, this dish pairs beautifully with steamed jasmine rice, making it the ultimate comfort food with an exotic twist. Perfect for special occasions or cozy family dinners, this recipe will transport your taste buds to the heart of Sumatra.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons coconut oil
- 4 whole red chilies
- 2 whole small red onion
- 4 whole garlic cloves
- 1 inch fresh ginger
- 1 whole lemongrass stalk
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 cups beef broth
- 1 can (13.5 oz) canned coconut milk
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Season the beef short ribs generously with salt and black pepper.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the coconut oil. Once hot, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
In a food processor, combine the red chilies, red onions, garlic, ginger, and lemongrass. Blend into a paste.
In the same pot, lower the heat to medium and add the spice paste. Stir frequently for 5-7 minutes until aromatic and the mixture deepens in color.
Stir in the turmeric and coriander, cooking for another 1-2 minutes to toast the spices.
Return the short ribs to the pot, along with any accumulated juices. Pour in the beef broth and immediately scrape the bottom of the pot to release any browned bits.
Bring the mixture to a simmer, then lower the heat and cover the pot. Allow the short ribs to braise gently for 2 hours, stirring occasionally.
After 2 hours, stir in the coconut milk and palm sugar. Continue to cook uncovered for another hour, allowing the sauce to thicken and the beef to become tender enough to fall off the bone.
Before serving, stir in the lime juice and adjust the seasoning with additional salt if needed.
Garnish with fresh cilantro and serve the short ribs with steamed jasmine rice or flatbread on the side.
Nutrition Facts
Calories |
5786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.1 g | 482% | |
| Saturated Fat | 203.4 g | 1017% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 16580 mg | 721% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 193.4 g | ||
| Protein | 340.0 g | 680% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 534 mg | 41% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 6715 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
