Beef Short Rib Rendang | Marion's Kitchen

Name: Beef Short Rib Rendang | Marion's Kitchen
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 4
Ingredients: ¼cup desiccated coconut; 1 tbsp vegetable oil; 1.5kg (3.3lb) beef short ribs, English cut either left in long pieces or cut into smaller chunks; 2wholestar anise; 6 green cardamom pods, bruised; 1 lemongrass stalk, bruised, cut into 5cm batons; 2 cups coconut milk; 1 ½ tbsp shaved palm sugar; 1 tbsp fish sauce; 6 makrut lime leaves, plus extra finely sliced leaves to serve; steamed rice to serve; Rendang paste:; 10 dried long red chillies; 2 lemongrass stalks, white part only, bruised, finely chopped; 5cm (2″) piece galangal, peeled, roughly chopped; 5cm (2″) piece ginger, peeled, roughly chopped; 4Asian red shallots, roughly chopped; 6garlic cloves, roughly chopped; 2tsp ground cumin; 2tsp ground coriander; 1 tsp sea salt

Prep Time

20m

Cook Time

2h 45m

Total Time

3h 5m

This Beef Short Rib Rendang recipe from Marion's Kitchen uses a flavorful rendang paste with ingredients like lemongrass, galangal, and ginger. The beef short ribs are cooked in coconut milk and spices, resulting in tender, flavorful meat that pairs perfectly with steamed rice. A delicious and aromatic Indonesian dish.