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Braised beef short ribs with red rice and mushrooms

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By Emma Knowles
  • Serves 4 - 6
  • 30 mins preparation
  • 4 hrs 15 mins cooking plus steaming
Braised beef short ribs with red rice and mushrooms
Braised beef short ribs with red rice and mushrooms


  • 2 tbsp coconut oil
  • 3 red shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 3 small red chillies, thinly sliced, or to taste, plus extra to serve
  • 500 ml (2 cups) beef stock
  • 70 ml fish sauce
  • 50 gm light palm sugar, finely chopped
  • 6 kaffir lime leaves, crushed in your hand
  • 4 coriander stalks, leaves reserved to serve
  • 2 lemongrass stalks (white part only), bruised
  • 10 gm dried shiitake mushrooms, soaked in boiling water for 30 minutes, drained, large shiitakes halved
  • 950 ml canned coconut milk
  • 8 beef short ribs
  • 50 gm enoki mushrooms
  • Juice of 1 lime, or to taste, plus wedges to serve
  • 170 gm (1 cup) Thai red rice, rinsed
  • To serve: fried shallots


  • 1
    Preheat oven to 160C. Heat half the oil in a large saucepan over medium-high heat, add shallot, garlic and chilli and fry, stirring occasionally, until tender and shallot is translucent (4-5 minutes). Add stock, fish sauce, palm sugar, lime leaves, herbs, shiitakes and 600ml coconut milk and simmer for flavours to infuse (6-8 minutes).
  • 2
    Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over (2-3 minutes). Transfer to a roasting pan to fit snugly in a single layer. Add coconut milk mixture, cover with foil and braise in oven until meat falls from the bone (3½-4 hours). Stir in enoki and lime juice; adjust seasoning with lime juice, fish sauce and palm sugar for a sour, salty, sweet balance.
  • 3
    Meanwhile, combine rice in a saucepan with remaining coconut milk, 50ml cold water and 1 tsp sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed (25-30 minutes). Remove from heat and stand covered to steam for 10 minutes. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.


Drink Suggestion: Earthy Rhône grenache. Drink suggestion by Max Allen