INTRODUCTION
Five Spice and Lemongrass Short Ribs are a delightful dish that packs a punch of flavor. This recipe combines the rich taste of beef short ribs with the aromatic qualities of lemongrass and five-spice powder. The result is a tender, juicy meal that melts in your mouth. If you’re looking for a dish that feels special yet is simple to make, these short ribs may be just what you need.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is easy to make and bursting with flavor. The mix of five-spice powder and lemongrass creates a unique taste that you won’t find in many dishes. Short ribs are naturally rich and flavorful, and when cooked slowly, they become incredibly tender. This dish also has wonderful aromas that fill your kitchen while it cooks. Plus, it pairs beautifully with rice and fresh lime, making it perfect for sharing with family and friends.
HOW TO MAKE Five Spice and Lemongrass Short Ribs
Making Five Spice and Lemongrass Short Ribs is simple when you follow these steps. You will need the right ingredients and a bit of time to let the flavors develop.
EQUIPMENT NEEDED
To make this dish, you will need:
- A large pot or Dutch oven: This is where you will cook your short ribs.
- A cutting board and knife: For chopping the ingredients.
- Measuring spoons: For accurate measurements of spices and liquids.
- Ladle: To serve the finished dish.
- Serving plates: For plating your delicious short ribs.
Ingredients You’ll Need
- 1.5 kg beef short ribs
- 1 tbsp Essential Vegetable Oil
- 4 shallots, peeled and halved
- 2 stalks lemongrass, halved horizontally and bashed
- 1 garlic bulb, halved horizontally
- 25g fresh ginger, thinly sliced into matchsticks
- 2 bay leaves
- 25g pack coriander, stalks roughly chopped, leaves picked
- 2 tbsp tomato puree
- 1 tbsp Chinese 5 Spice
- 300g baby parsnips, scrubbed
- 300g baby carrots, scrubbed
- 500ml fresh vegetable stock
- 3 x 250g pouches Brown, Red, and Wild Rice
- 1 tbsp fish sauce
- 2 unwaxed limes, zested and cut into wedges
STEP-BY-STEP INSTRUCTIONS
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Sear the Short Ribs: Heat the vegetable oil in a large pot over medium-high heat. Add the beef short ribs and sear them until they are browned on all sides. This helps lock in the flavor. Once browned, remove the short ribs from the pot and set them aside.
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Sauté the Aromatics: In the same pot, add the shallots, lemongrass, and garlic. Sauté these ingredients until they become fragrant, which should take about 3-5 minutes.
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Add More Flavor: Now, add ginger, bay leaves, coriander stalks, tomato puree, and Chinese 5 Spice to the pot. Stir everything together well so that all the spices and ingredients combine.
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Return the Ribs: Put the short ribs back into the pot. Now, pour in the vegetable stock. Bring the mixture to a simmer, which means it should start to bubble gently.
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Slow Cook the Ribs: Cover the pot and reduce the heat to low. Let the ribs cook for about 3 hours. This slow cooking is key to making the meat tender, as it breaks down the fibers in the beef.
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Add Vegetables: In the last hour of cooking, toss in the baby parsnips and carrots. These will add sweetness and extra nutrients to your dish.
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Final Touches: Near the end of cooking, stir in the fish sauce and lime zest. This will brighten the flavors and give a fresh taste to the dish.
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Serve: Once cooked, serve the ribs with the rice and additional lime wedges on the side. The rice will soak up the delicious sauce, making every bite even better.
HOW TO SERVE Five Spice and Lemongrass Short Ribs
To serve the Five Spice and Lemongrass Short Ribs, place a generous portion on a plate over a bed of the cooked rice. The rice will balance the rich flavors of the beef, absorbing the sauce perfectly. Add some steamed or sautéed green vegetables on the side for color and nutrition. Don’t forget to provide lime wedges to squeeze over the dish. The freshness of the lime will enhance the overall flavor and add a delightful acidity.
STORAGE & FREEZING: Five Spice and Lemongrass Short Ribs
If you have leftovers or want to make this dish ahead of time, it stores well. Place any leftover short ribs in an airtight container. You can refrigerate them for up to 3 days. If you want to freeze them, ensure they cool completely before transferring to a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw them in the fridge overnight and then warm them up in a pot over low heat. You may need to add a little stock or water to loosen the sauce.
SERVING SUGGESTIONS
This dish pairs beautifully with various sides. Serve it with:
- Steamed jasmine rice or basmati rice for a simple option.
- Fresh vegetable stir-fry to add more color and texture.
- A side salad with crunchy vegetables and a light dressing to balance the richness of the meat.
You can also serve a small bowl of fresh herbs on the side, such as more coriander leaves or even Thai basil. These herbs can add an extra layer of flavor and freshness to each bite.
VARIATIONS
You can easily modify this recipe to suit your tastes. Consider the following variations:
- Spicy Option: Add sliced chili peppers during the sautéing step for a spicy kick.
- Vegetarian Version: Replace the short ribs with hearty vegetables like eggplant or mushrooms and use vegetable stock.
- Different Proteins: Try using beef brisket or pork ribs if you prefer those options.
- Add Coconut Milk: For a creamier sauce, add a can of coconut milk during the cooking process.
FAQs
Q1: Can I use other cuts of beef instead of short ribs?
Yes, you can use beef brisket or chuck roast. Just be sure to adjust your cooking time as needed.
Q2: Is there a substitute for fish sauce?
You can use soy sauce for a similar umami flavor if you don’t have fish sauce available.
Q3: How do I know when the short ribs are done?
The ribs are done when they are fork-tender and the meat easily pulls away from the bone.
Q4: Can I make this recipe ahead of time?
Yes, you can easily make it a day ahead. Just reheat it gently before serving.
MAKE-AHEAD TIPS FOR Five Spice and Lemongrass Short Ribs
To make your cooking easier, prepare the ingredients a day before you plan to cook. Chop the shallots, garlic, ginger, and other vegetables, and store them in the fridge. You can also season the short ribs and refrigerate them for a few hours or even overnight. This way, you will save time on the day you cook, and the flavors will have more time to meld together.
Making Five Spice and Lemongrass Short Ribs is a rewarding culinary adventure. The process is straightforward, and the result is a meal that is both comforting and exotic. With this guide, you can easily share this delicious dish with your loved ones. Enjoy your cooking!
Five Spice and Lemongrass Short Ribs
Ingredients
Method
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef short ribs, searing them until browned on all sides. Remove the ribs from the pot and set aside.
- In the same pot, add the shallots, lemongrass, and garlic. Sauté until fragrant, about 3-5 minutes.
- Add ginger, bay leaves, coriander stalks, tomato puree, and Chinese 5 Spice to the pot; stir everything together until well combined.
- Return the short ribs to the pot and pour in the vegetable stock. Bring the mixture to a gentle simmer.
- Cover the pot and reduce heat to low. Let the ribs cook for about 3 hours.
- In the last hour of cooking, add the baby parsnips and carrots to the pot.
- Stir in the fish sauce and lime zest near the end of cooking.
- Serve the ribs with the rice and lime wedges on the side.