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Five Spice and Lemongrass Short Ribs

This dish features tender beef short ribs infused with the aromatic flavors of lemongrass and five-spice powder, creating a rich and flavorful dining experience.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion, Thai
Calories: 680
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg beef short ribs
  • 1 tbsp Essential Vegetable Oil For searing the ribs
  • 4 shallots, peeled and halved
  • 2 stalks lemongrass, halved horizontally and bashed
  • 1 bulb garlic, halved horizontally
  • 25 g fresh ginger, thinly sliced into matchsticks
  • 2 leaves bay leaves
  • 25 g pack coriander, stalks roughly chopped, leaves picked
  • 2 tbsp tomato puree
  • 1 tbsp Chinese 5 Spice
  • 300 g baby parsnips, scrubbed
  • 300 g baby carrots, scrubbed
  • 500 ml fresh vegetable stock
  • 3 pouches Brown, Red, and Wild Rice For serving
  • 1 tbsp fish sauce
  • 2 unwaxed limes zested and cut into wedges For garnish and serving

Method
 

Cooking Steps
  1. 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.
  2. In the same pot, add the shallots, lemongrass, and garlic. Sauté until fragrant, about 3-5 minutes.
  3. Add ginger, bay leaves, coriander stalks, tomato puree, and Chinese 5 Spice to the pot; stir everything together until well combined.
  4. Return the short ribs to the pot and pour in the vegetable stock. Bring the mixture to a gentle simmer.
  5. Cover the pot and reduce heat to low. Let the ribs cook for about 3 hours.
  6. In the last hour of cooking, add the baby parsnips and carrots to the pot.
  7. Stir in the fish sauce and lime zest near the end of cooking.
  8. Serve the ribs with the rice and lime wedges on the side.

Notes

This dish can be paired well with steamed rice and fresh lime for an enhanced flavor experience. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.