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Malaysian Slow-Cooked Beef Ribs

Written By: Just Spice

Recipe Card

Prep Time:

15 Min

Cooking Time:

3 Hours

Serving:

6 Portion

Category:

Main Course

Cuisine:

Malaysia

Marinated in our "Malaysian Meat Curry" and then slow cooked in a citrus coconut curry sauce. This tender Slow-Cooked Beef Ribs recipe is filled with fresh and spicy flavors! 

 

Serve over rice and enjoy a hearty, comforting, and unique Asian-inspired meal.

Ingredient

4 lbs 2 inch-thick beef short ribs 

4 tbsp Malaysian Meat Curry 

2 tbsp olive oil 

 

For Coconut Curry Sauce: 

6 cloves garlic 

3 lemon grass ends trimmed and chopped 

2 red Fresno chiles or jalapenos seeds removed 

1 shallot chopped 

1 2-inch piece of ginger, peeled, chopped 

2 cans 13.5- oz. coconut milk 

1 tbsp Malaysian Meat Curry  

 

For Garnish: 

1 cup cilantro leaves for garnish 

Fresh limes for serving sliced

Instruction

1

Rub Malaysian Meat Curry blend on all sides of each short rib, pressing to adhere. Allow to rest for 1 hour or overnight covered and refrigerated. 

2

In a food processor or blender add garlic, lemon grass, chiles, shallot and ginger and purée until broken down and chopped well. Add Malaysian Meat Curry blend and coconut milk. Process for 1-2 minutes, be sure it will not be completely smooth. 

3

Allow short ribs to come to room temperature. In a large Dutch oven add the oil and brown short ribs on all sides. 

4

Preheat oven to 325°F/165°C. 

5

Pour coconut curry sauce over browned short ribs and cover. Bake for 3 hours. After 1 hour check to see that liquid level is at least half way up on short ribs and add water if needed. Spoon sauce over short ribs, cover and continue braising. 

6

If using bone in short ribs, remove bone and discard. Serve beef short ribs over steamed rice and top with cilantro and lime slices. Enjoy! ❤️ 

Spices used in this recipe

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