Lemongrass and coconut braised beef ribs

Ingredients

• 1.2kg rack beef ribs
• all purpose flour, for dusting
• 1 tablespoon vegetable oil
• 2 stalks lemongrass, white part only, chopped
• 5cm ginger, sliced
• 5cm galangal, sliced
• 2 whole star anise
• 4 small dried chillies
• 2 x 270ml cans coconut milk
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 60ml - 1/4 cup fresh lime juice
• 125ml - 1/2 cup beef stock

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Preparation

• Preheat oven to 180°C.
  
  Dust the ribs with flour and shake off any excess.
• Heat the oil in a large heavy-based saucepan over high heat.
• Add the ribs and cook 2-3 minutes each side or until browned.
  
  Remove from the pan.
• Add the lemongrass, ginger, galangal, star anise and chili to the pan and cook for 1-2 minutes or until fragrant.
• Add the coconut milk, sugar, fish sauce, lime juice, beef stock and ribs to the pan.
• Cover with a lid and roast for 90 minutes.
• Remove lid and cook for a further 30 minutes or until the meat is tender and falling off the bone.