To start, trim off any silver skin from the ribs. Rub the ribs with the meat curry powder. Cover with plastic wrap and refrigerate for at least 2 hours or even overnight.
Once you are ready to start cooking the ribs, prepare the rest of your mise en place.
Roughly chop the onion, garlic and ginger. Gather the beer, stock, soy sauce and the kaffir lime leaves and set everything aside.
Next, place the oven rack in the lower third of the oven. Preheat the oven to 200º degrees Fahrenheit (or 95º degrees Celsius).
To brown (sear) the ribs, heat a heavy-bottomed pot over medium to medium-high heat. If needed, pat the ribs dry but be careful to not rub off the spices. Once the pot is hot, add the oil and brown the ribs in a single layer. Brown each side for about 3 or 4 minutes. Use tongs to turn the ribs and once the ribs are completely browned, transfer them to a plate.
To cook the dish, pour off and discard any excess fat from the pot. Next, add the onions and a pinch of salt. Sauté the onions until they soften and start to brown, about 5 minutes. Then add the garlic and ginger. Stir and cook until fragrant, about a minute or so.
Next, deglaze with the beer. Bring the liquid to a boil over high heat. Let cook for about 2 minutes, scraping up any of the browned and caramelized bits from the bottom of the pot. Then pour in the stock and soy sauce and bring the liquid to a simmer. Add the kaffir lime leaves and return the ribs to the pot.
The liquid should rise at least two-thirds the way up the ribs. If it doesn’t, simply add a bit more beer or stock. Bring to a simmer, cover the pot with a lid and place into the oven for about 2 to 3 hours. Turning the ribs every hour or so.
Once the ribs are fork tender, use a slotted spoon to transfer them to a plate. Cover and keep warm while you finish the sauce.
To prepare the sauce, strain the braising liquid into a bowl. Remove the excess fat by spooning off as much as you can from the surface. (Alternatively you can make the ribs ahead and cool the dish in the refrigerator overnight. This will make the fat much easier to remove.)
Once the fat has been removed, pour the sauce back into a pot and taste it. If you feel the flavors need to be more concentrated, reduce the sauce. Let the sauce simmer and reduce until you are happy with the flavor.
Once you are happy with the flavor, you can thicken the sauce, if desired. Whisk in the slurry (cornstarch mixed with a bit of water), a bit at a time, letting the sauce come back to a simmer each time before adding more. Once you reached the desired consistency, turn the heat to low.
To finish the sauce, add the palm sugar, tamarind paste, sambal oelek and fish sauce. To enrich the sauce, you can add a bit of coconut milk. Let this simmer gently for a few minutes and then add the ribs back to the sauce. If you like, you can first remove the meat from the bones and break into pieces. Any excess fat can also be removed, if desired.
Once everything is nice and hot, squeeze some fresh lime juice over top just before serving. These ribs go particularly well with coconut-infused jasmine rice (recipe below).
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My husband made this using white wine instead of beer. This would change the taste a bit but it was still a winner. The sauce was delicious as were the short ribs and he has filed the recipe in his "Favourites" folder.
Made as directed, but ate the next day. The flavours were very intense and delicious! I reduced the sauce down quite a bit so the overall dish was quite rich and flavourful.
I'm unable to access the curry powder recipe. Is it no longer available, or is there some trick to it?
The recipe is still on the site but the link was not working on this particular recipe, it has now been fixed. Cheers!
Are you supposed to say yumm? These were really good. They disappeared very quickly.
Thank you!
Sorry to say, but this recipe did not work for my family. The only item I could not get was the tamarind paste. The ribs came out perfect but the sauce was too strongly flavored so the ribs came in as a secondary item of the dish. Regardless of the outcome I’ve learnt what spices will work for my taste for the future cooking. I have had some issues with cardamom pods in the past, but stayed true to the instructions and used them as per recipe. Maybe if I used (I did not) coconut milk it would’ve mellowed the flavor somewhat? So I will keep trying other recipes from Rouxbe. So far this is the first recipe I did not like from Rouxbe. Thank you for giving me an opportunity to learn and improve my cooking skills.
So far, the only palm sugar I have been able to find locally is in powdered (or granular) form. Would this be an acceptable substitute? Would the quantity need to be adjusted?
As long as the ingredients listed says 100% palm sugar then it should be fine. Use a 1:1 ratio. Cheers!
Hello! I repeated this receipe twice and both times the result was terrific! I just wondered if the ribs shouldn't be rubbed with theb curry powder after searing, because I couldn't avoid burning the powder during the searing step. No problem at all with the resulting dish, but wouldn't it be even better withou the burnt powder? Thanks in advance.
The rub is added to the ribs beforehand so that it can start to penetrate and flavor the meat. If left to sit for a couple of hours (as per the recipe) the spices are generally absorbed by the moisture in the meat.
When searing, if the heat is monitored, then the spices should be okay. Perhaps you might just need to turn the heat down or a bit, or perhaps use a bit more oil during cooking? Also, be sure to clean the pot in between batches if need be. Hope this helps. Cheers!
Dawn, will follow your advice next time.
I've been using the enameld cast iron pot at the searing step. As it takes longer to sear than a stainless steel, maybe it's leaving enough time to burn the curry powder.
Your school is so perfect! I've been improving a lot every week!
Thank you!
I am trying to find a substitute for the beer. I am not a fan of beer flavor. It is a major component of the final flavor? What are my options.
Thanks
Johnny
You can use a dry white wine (as stated above) or you can simply increase the amount of stock.You may also want to check out the lessons in the Moist-Heat Section (Combination Cooking Fundamentals, Braising etc.) of the Cooking School as we go into quite a bit more detail on this. Cheers!
Great question Chester. Many other tough cuts of meats can be used instead. For much more detail and suggestions on this, you may want to review the lesson on "Combination Cooking Fundamentals" and even the lesson on "Braising | Combination Cooking" as we go into quite a bit of detail about all of this. Cheers!
I'm really looking forward to making this, however I have three quick questions:
1) is there a replacement for palm sugar if I can't find any?
2) is there a replacement for sambal if I can't find any?
3) I assume leftovers are freezable, right?
Thanks!
mk
Here is a great food reference site for food substitutions to bookmark for future reference. Yes, leftovers can be frozen, no problem. Cheers!
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