Cambodian Rib Ragu with Beef (Print Version)
Tender beef ribs in aromatic coconut milk with Cambodian spices and vegetables, slow-simmered to perfection.
# What You Need:
→ Meats
01 - 2.6 lbs beef short ribs, bone-in, cut into large pieces
→ Vegetables
02 - 2 medium yellow onions, finely chopped
03 - 4 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, diced
07 - 1 large tomato, chopped
→ Spices & Aromatics
08 - 1 lemongrass stalk, trimmed and finely minced (white part only)
09 - 1-inch piece fresh ginger, grated
10 - 1 tbsp fish sauce
11 - 2 tbsp soy sauce (use gluten-free if needed)
12 - 1 tbsp palm sugar or brown sugar
13 - 1 tsp ground black pepper
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp ground coriander
16 - 1/2 tsp chili flakes
17 - 2 bay leaves
→ Liquids
18 - 1 can (13.5 oz) coconut milk
19 - 1 2/3 cups beef stock
20 - 1 tbsp vegetable oil
→ Garnish
21 - Fresh cilantro or Thai basil, chopped
22 - Sliced red chili
# Directions:
01 - Pat the beef ribs dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the ribs on all sides until deeply golden brown, working in batches if necessary to avoid overcrowding. Transfer browned ribs to a plate and set aside.
03 - Reduce heat to medium. Add onions, garlic, ginger, lemongrass, carrots, celery, and bell pepper to the same pot. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are softened and fragrant.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute, stirring constantly, until spices are fragrant.
05 - Add chopped tomato and cook for another 2 minutes until it begins to break down and release its juices.
06 - Return the browned ribs to the pot. Stir in fish sauce, soy sauce, and palm sugar, ensuring the ribs are evenly coated.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer.
08 - Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the meat is fall-off-the-bone tender. Occasionally skim off any excess fat that rises to the surface.
09 - Adjust seasoning with additional salt, pepper, or fish sauce as desired. Remove and discard bay leaves before serving.
10 - Garnish with fresh cilantro, Thai basil, and sliced red chili if desired. Serve hot over steamed jasmine rice or with crusty bread.
# Expert Tips:
01 -
- The way the coconut milk mellows into the tomatoes creates this incredibly silky sauce that clings to every rib
- Most of the cooking time is hands-off, leaving you free to enjoy the aromas filling your kitchen
02 -
- Don't rush the searing step, those browned bits are what give the sauce its incredible depth and richness
- The sauce might look separated at first but keep cooking, it will come together into the most beautiful silky consistency
03 -
- Pork ribs work beautifully if you're not a beef person, and they cook a bit faster too
- Always check your fish sauce and soy sauce for gluten if that's a concern for you or your guests