Cambodian Beef Rib Ragu (Print version)
Fall-off-the-bone beef ribs in a rich, aromatic coconut-tomato sauce with Cambodian spices and tender vegetables.
# What you'll 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
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
# Method:
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 seared 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 until vegetables are softened and fragrant, stirring occasionally.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute until spices are fragrant, being careful not to burn them.
05 - Add chopped tomato and cook for another 2 minutes until it begins to break down and release its juices.
06 - Return the seared ribs to the pot. Stir in fish sauce, soy sauce, and palm sugar, ensuring the seasoning is evenly distributed.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer, stirring to combine.
08 - Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the ribs are fall-off-the-bone tender. Occasionally skim off any excess fat that rises to the surface during cooking.
09 - Taste the ragu and adjust seasoning with additional salt, pepper, or fish sauce as desired. Remove and discard the bay leaves before serving.
10 - Ladle the ragu into bowls and garnish with fresh cilantro, Thai basil, and sliced red chili if desired. Serve immediately with steamed jasmine rice or crusty bread to soak up the rich sauce.
# Expert advice:
01 -
- The tender beef literally falls off the bone after hours of slow simmering
- It freezes beautifully and actually tastes even better the next day
- The fusion of Cambodian spices with classic ragu comfort creates something entirely unique
02 -
- Skim the fat that rises to the top during cooking for a cleaner more elegant sauce
- The ragu will thicken as it cools so dont worry if it looks thinner than you expect
- Resist the urge to increase the heat to speed things up or the meat will become tough instead of tender
03 -
- Remove the bay leaves before serving so no one gets an unpleasant surprise
- Taste and adjust the fish sauce at the end since its potency varies by brand