Lemongrass and coconut braised beef ribs

Main Dish
6 servings
25 min
35 min


Number of serving: 6
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


  • 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.


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