As Asian food has such a large influence on cuisine in Australia , many of our cooking classes feature Asian-inspired dishes.
In this delicious Thai-inspired recipe, the beef becomes very tender and falls off the bone due to the long cooking time. Don’t trim the fat from the beef ribs, as it adds to the delicious flavour of the coconut sauce.
Beef Ribs Baked in Coconut
Ingredients (serves 4):
600ml coconut milk
3 tablespoons palm sugar
2 tablespoons Thai fish sauce
2 lemongrass stalks, bruised with a mallet and cut into 3
5 cm piece ginger, sliced
4 birds eye chillies (small red chillies), seeded and finely chopped
5 garlic cloves, peeled and finely chopped
1 large lime, rind finely grated and juiced
3 star anise
2 cinnamon sticks
1.5 kg beef ribs, with bone
To serve: steamed jasmine rice
Method (prep 15 mins, cooking time 90 mins):
1. Preheat the oven to 180°C (160°C fan-forced).
2. Place all ingredients except the beef ribs in a large casserole or baking dish and mix well. Add the ribs and baste with the sauce. Cover and bake for 60 minutes, basting and turning occasionally. Uncover and cook for a further 30 minutes or until the meat is tender and falling off the bone, turning once.
3. Serve with steamed jasmine rice, spooning the juices over the meat.