Short Rib Rendang

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4
Servings

20m
Prep Time

3h
Cook Time

3h 20m
Ready In

Recipe: #29571

May 28, 2018

Categories: Comfort Food, Main Dish, Soups/Stews, Beef, Ribs, Short Ribs, Asian, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Spicy, Kosher Meat more

recipe by:
ImPat

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recipe by:
ImPat

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (769.4 g)
Calories 982.2
Total Fat - 52.8 g
Saturated Fat - 20 g
Cholesterol - 162.8 mg
Sodium - 935.4 mg
Total Carbohydrate - 78.8 g
Dietary Fiber - 14 g
Sugars - 11 g
Protein - 59.5 g
Calcium - 317.6 mg
Iron - 9 mg
Vitamin C - 181.1 mg
Thiamin - 0.7 mg

Step 1

Whizz the paste ingredients in a blender to make a smooth paste.

Step 2

Heat a frying pan until very hot.

Step 3

Season the ribs well with salt and pepper, then sear them until well browned; you may have to do tis in batches.

Step 4

In a deep casserole dish with a lid, cook the blended spice paste in the olive oil until gragrant and then add the star anise and cinnamon and cook for 2 to 3 minutes, then add the browned ribs.

Step 5

Pour in the coconut milk and then cover the ribs with water; then cover with a lid and simmer gently for 2 1/2 to 3 hours; the meat should fall away from the bone easily.

Step 6

Cool the ribs in the cooking liquor and once well cooled, cut the meat away from the bone, trim off any excess fat and cut the meat into bite sized chunks.

Step 7

Skim the sauce of any excess fate and remove the aromatics.

Step 8

To serve, simmer the sauce until thickened enough to coat the meat and then add the meat to the sauce and simmer for a few minutes until heated through ad serve topped with coriander, red chilli and crispy onions.