Ingredients
- 2 tbs coconut oil
- 2kg beef short ribs
- 1/2 cup massaman curry paste
- 1 cup (250ml) beef stock
- 400ml coconut milk
- 2 cinnamon sticks
- 2 tbs fish sauce
- 2 tbs brown sugar
- Fresh coriander, to serve
- Sliced red chillies, to serve
- 1/4 cup shredded coconut, toasted, to serve
- Steamed rice, to serve
- Sea salt & black pepper
Serves: 6
Prep: 10 mins
Cooking: 3 hrs
Method
Preheat oven to 140°C Fan or 160°C Conventional.
Heat coconut oil in a large flameproof casserole over medium-high heat.
Season ribs and working in batches, seal in oil until caramelised.
Transfer to a plate.
Add curry paste and cook, stirring, for 2 minutes until dark.
Add stock, coconut milk, cinnamon sticks, fish sauce and brown sugar.
Return beef ribs and cover with baking paper, foil then the lid.
Bake for 2 ½ hours until tender and the meat is coming away from the bone.
Serve ribs topped with coriander, chillies, coconut and steamed rice on the side.
Recipe presented by Falcon.
