Penang Curry Beef Short Ribs

Rijksmuseum Amsterdam Netherlands

Rijksmuseum Amsterdam Netherlands

Penang Curry Beef Short Ribs
4 lbs. short ribs
Braising liquid:
2 ½ c. water
1/3 c. fish sauce
½ c. soy sauce
1/3 c. lemongrass, coarsely chopped (bulbs only)
8 kaffir lime leaves
Peanut paste:
Scant ½ c. peanut butter
1 ½ T. cilantro stems  coarsely chopped
2 ½ tsp. galangal, peeled and coarsely chopped
¼ c. lemongrass coarsely chopped (bulbs only)
2 ½ T. shallot coarsely chopped
2 ½ T. garlic coarsely chopped
½ tsp. nutmeg
Coconut milk base:
2 ¾ c. coconut milk (about 1 ½ cans)
4 kaffir lime leaves

2 T. vegetable oil
3 T. palm sugar, microwaved with 1 tsp. water to melt (divided)
1 tsp. sambal oelek

1 T. fish sauce

Preheat oven to 300 degrees F.  Trim excess fat off short ribs and place bone side up in close-fitting casserole or roasting pan with tight-fitting cover.  Combine all ingredients for braising liquid in a bowl and pour over the short ribs.  (Liquid should cover ribs.)  Cover and bake until meat is completely tender, 2 ½ to 3 hours.  Let cool at room temperature and refrigerate overnight.
Peanut paste:
Combine all ingredients in a food processor and process into fine paste.  Set aside.
Coconut milk base:
Simmer coconut milk and kaffir leaves in medium saucepan for 5 minutes.  Remove from heat and set aside to allow flavors to infuse.
Finishing:
Remove meat from cooled braising liquid and congealed fat.  Strip meat from rib bones and cut into ¾ to 1” cubes.  Trim fat and gristle.  Remove kaffir lime leaves from coconut milk.

In large, deep pan, heat 2 T. vegetable oil over medium heat.  Decrease heat to medium low and stir in peanut paste, 2 T. of palm sugar and 1 tsp. sambal oelek.  Stir often until paste is warmed through and has a nutty smell, about 10 minutes.  Stir in half the coconut milk, increase heat to medium and bring mixture to low simmer, then simmer 2 to 3 minutes.  Add half of remaining coconut milk and return to low simmer.  Season to taste with additional palm sugar, sambal oelek and fish sauce.  Add meat and heat till warmed through, about 5 minutes.  Stir in remaining coconut milk as needed for texture.


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