Beef Short Ribs in Fragrant Thai Stock Sauce

melting pot's Note:

Very stick. Inspired by Martin Boetz's cookbook, Longrain Modern Thai Food. SO I guess it comes under the category of moden Australian or something. Just try it. :D Note: if you can't get galangal, then just used the equal amount of ginger, so that you'll have 8cm of ginger in total.

• Total Time: 2 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 10 mins

Ingredients:

Servings: 4

• 50 ml oil
• 8 (180 g) short beef ribs
• 2 yellow onions, sliced
• 4 cm piece galangal, sliced
• 4 cm piece lemongrass, finely sliced
• 4 cm piece ginger, sliced
• 6 tablespoons fish sauce
• 120 g palm sugar or 120 g brown sugar
• 6 garlic cloves, peeled and bruised
• 2 liters chicken stock
• 4 tablespoons tamarind paste
• 4 small red chilies or 4 small green chilies
• 1/2 bunch cilantro leaf, to serve
• 1/2 bunch Thai basil, torn to serve
• 2 limes, cut into cheeks, to serve
• steamed rice, to serve

Directions:

1. Preheat oven to 150°C.
2. Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
3. Remove ribs from pan.
4. Add onion to pan and cook for 3 min or until soft and golden.
5. Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
6. To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.