TVNZ OnDemand

TVNZ OnDemand

Della and Tully - Beef Short Ribs

with Coconut Sauce and Prik Nam Pla

Prep time: 30 mins (+ 30 mins marinating)    Cook time: 3 hours    Serves: 6


2kg beef short ribs

375 kecap manis

Steamed jasmine rice and coriander, to serveCoconut Stock

2 lemongrass stalks, chopped

4cm-piece galangal, chopped

2 long red chillies, chopped

1 red onion, chopped

1 tbs vegetable oil

2 x 400ml cans coconut milk

500ml vegetable stock

2 tbs fish sauce

60g palm sugar, choppedPrik Nam Pla

125ml lime juice

80ml fish sauce

4 garlic cloves, thinly sliced

2 bird’s-eye chillies, thinly sliced

1 tbs brown sugar


  1. Place ribs in a large dish in a single layer. Rub all over with kecap manis and set aside for 30 minutes to marinate.
  2. Meanwhile, to make coconut stock, process lemongrass, galangal, chilli and onion until finely chopped.
  3. Heat oil in large casserole dish over medium heat. Add lemongrass mixture and cook, stirring, for 5 minutes or until softened. Stir in remaining ingredients and bring to the boil.
  4. Preheat oven to 160C. Preheat a non-stick frying pan over medium-high heat. Add ribs and cook, in batches and turning, for 4-5 minutes or until browned. Add to coconut stock.
  5. Transfer to oven and cook, covered, for 2½ hours or until tender.
  6. Using a slotted spoon, transfer ribs to a baking paper-lined oven tray in a single layer.
  7. Cook under a hot grill for 3 minutes on each side or until caramelised.
  8. Skim excess fat from surface of stock, then simmer for 5 minutes or until thickened. Strain sauce.
  9. To make prik nam pla, place all ingredients in a bowl and stir until sugar dissolves.
  10. Divide ribs and rice among serving plates. Garnish with coriander. Serve with sauce and prik nam pla.