These finger-licking grass-fed beef ribs are the prefect dinner, snack or party food, but make sure you always have plenty to go around.
Time
- Preparation: 10 min
- Cooking: 1 h 35 min
- Ready in: 1 h 45 min
Ingredients
- 1.5 kg Provenir Grass-fed Beef Short Ribs
- 1 tablespoon Peppercorns
- 1 tablespoon Chilli flakes
- 2 Garlic cloves
- 2 tablespoon Olive oil
- 3 tablespoon Tamarind puree
- 3 tablespoon Fish Sauce
- 3 tablespoon Palm sugar
- 1 cup Brown rice
- 2 tablespoons Mint (fresh) (finely chopped)
- 2 tablespoons Coriander (fresh) (finely chopped)
- 1 Cucumber (sliced)
- 250 g Cherry tomatoes
- 150 g Green beans (blanched, halved)
- 1 Baby cos lettuce (chopped)
- 1 tablespoon Lime juice
- Lime wedges, to serve
Instructions
- Place ribs in a large saucepan with whole spices and cover with cold water. Bring to the boil and simmer for 1 hour to 1 hour 15 minutes or until just tender. Drain. Place in a large bowl.
- Combine 1 tbsp oil, tamarind, fish sauce and palm sugar and stir until sugar dissolves. Tip into bowl with ribs and toss to coat. Cook on a lightly oiled bbq or chargrill pan for 2-3 minutes per side until charred or in the oven for 15-20 minutes at 200C fan forced until the edges start to go crispy.
- Cook brown rice with 2 cups water in a small saucepan with the lid on over low heat for 20-25 minutes or until tender.
- Combine cucumber, tomato, beans and lettuce. Drizzle with remaining oil and lime juice. Stir mint and coriander through rice and serve with glazed ribs, salad, mint sprigs and lime wedges.
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