Lemongrass and Tamarind Beef Ribs

Lemongrass and Tamarind Beef Ribs


Lemongrass and Tamarind Beef Ribs

Serves: 6


Blue Triangle 3 beef short ribs (about 2kg), halved to make 6 small ribs
Blue Triangle 1 litre (4 cups) chicken stock
Blue Triangle 130 gm palm sugar, grated
Blue Triangle 120 gm tamarind pulp, softened in 125ml hot water for 30 minutes, then pressed through a fine sieve (solids discarded)
Blue Triangle 80 ml (1/3 cup) fish sauce
Blue Triangle 80 ml (1/3 cup) dark soy sauce
Blue Triangle To serve: coriander, mint, Thai basil, thinly sliced long red chilli and red shallots, and steamed jasmine rice


Fragrant Paste

Blue Triangle 40 gm (8cm piece) each ginger and galangal, coarsely chopped
Blue Triangle 8 garlic cloves, coarsely chopped
Blue Triangle 6 golden shallots
Blue Triangle 2 lemongrass stalks, white part only, coarsely chopped
Blue Triangle 2 coriander roots, scraped


Deep-fried Shallots

Blue Triangle For deep-frying: peanut oil
Blue Triangle 6 red shallots, thinly sliced



  1. Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep roasting pan to fit snugly.
  2. Meanwhile, for fragrant paste, process ingredients in a food processor until finely chopped, then spread over ribs. Add stock, sugar, tamarind, fish sauce and soy sauce, cover with baking paper and foil and roast until ribs are very tender (2½-3 hours).
  3. Cool ribs in stock, then separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight). Bring ribs to room temperature.
  4. Skim fat from stock (discard), then reduce stock in a saucepan over medium heat to 750ml (30-40 minutes; stock should be very fragrant). Keep warm.
  5. Meanwhile, for deep-fried shallots, heat oil in a deep frying pan to 180C. Add shallot, stir continuously until golden (1½-3 minutes; be careful as hot oil will spit), then strain through a metal sieve and set aside on on absorbent paper.
  6. Heat a non-stick pan over high heat, add ribs and sauce and turn occasionally until warmed through (2-4 minutes). Serve hot topped with deep-fried shallots, herbs, chilli and fresh shallots, with steamed rice.



 You'll need to begin this recipe a day ahead.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We love Cape Grim Tasmanian beef - We have been using it since the opening of Rockpool Bar & Grill in Melbourne, our world class Steak House.

Neil Perry, Rockpool Group

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