Coconut Braised Short Ribs with Green Papaya Slaw

How great are beef short ribs? I always buy them when I visit my local farmer's market. They do need some slow cooking to make them nice and tender but if you've got a free afternoon and want your house to smell AMAZING give these a go! After an overnight marinade they spend two hours braising in coconut stock before being finished off in a hot oven. They are rich and delicious and pair perfectly with a zingy green papaya slaw.

Serves: 2

Prep: 10 minutes

Cook: 2.5 hours

Ingredients

4 beef short ribs

1/2 cup kecap manis (Indonesian sweet soy sauce)

For the stock:

1 stalk lemongrass, tough ends trimmed, flesh bruised

5 dried red chilis

5 kaffir lime leaves

3 red shallots, peeled, flesh bruised

2 x 400ml cans coconut milk

2 cups chicken stock

For the slaw:

1 small green papaya, peeled, flesh julienned

1 small Lebanese cucumber, halved and thinly sliced

Handful coriander leaves

Handul mint leaves

Handful Vietnamese mint leaves

1 red bird's eye chili, diced

2 tbsp fish sauce

2 tbsp lime juice

1 tsp garlic

1 tsp brown sugar

2 tbsp crushed peanuts to top

Rice, to serve

Method:

1. Place the beef ribs in a plastic freezer bag. Pour over the kecap manis and tie the bag closed. Massage the ribs from the outside until they are fully coated in the sweet soy. Leave to marinate overnight in the fridge.

2. The next day, heat oil in a large saucepan with a lid. Add the beef ribs and cook until browned on all sides. Remove to a plate.

3. Add a splash more oil to the pan and add in the lemongrass, dried chillies, kaffir lime leaves and shallots. Cook, stirring, for two minutes or until the mix is very fragrant. Pour in the coconut milk and stock and bring to a simmer. Return the beef to the coconut stock, bring back to a simmer and pop the lid on. Leave to simmer for two hours, turning after one hour. (The coconut milk tends to separate and it won't look very pretty - don't worry, it'll be worth it!)

4. When the beef has about 30 minutes to go, preheat the oven to 250C.

5. Prepare the slaw in a large bowl. Combine fish sauce, lime juice, garlic and brown sugar in a small jar and shake to combine. Don't dress the slaw until the last minute so it stays fresh and crisp.

6. Cook the rice. (I added some of the strained coconut stock to the water I was cooking it in! Yum!)

7. Remove the beef from the stock and place on an oven tray lined with baking paper. Try to position the ribs so they are skin side up - but they'll be so tender by now they might not want to cooperate! Roast the ribs for 6-8 minutes until the tops are dark and crispy.

8. Dress the slaw and divide among plates. Add steamed rice and beef ribs and enjoy!