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Braised beef short rib with paris mash potatoes

Patience is a key ingredient in cooking.



  • Preheat oven to 160°C.
  • Heat half the oil, add shallot, garlic, ginger, star anise and chilli. Sauté until soft.
  • Add beef stock, fish sauce, palm sugar, kaffir lime leaves, lemongrass and 600 ml coconut milk in saucepan.
  • Simmer mixture in saucepan for 6-8 minutes until the flavours infuse.

  • Heat remaining oil in a large frying pan over medium-high heat.
  • Brown the ribs on all sides.
  • Transfer the ribs to a roasting pan to fit snugly in a single layer.
  • Add the coconut milk mixture and cover the pan with foil.
  • Braise in the oven for 3.5-4 hours until the meat falls off the bone.
  • Mix lime juice, fish sauce and palm sugar to create a sweet-sour-and-salty drizzle.

  • Steam potatoes
  • Heat the cream and butter, reduce the liquid by 50%.
  • Season with salt and pepper.
  • Cream the potatoes through sieve, slowly add the cream mix until correct consistency is achieved.

  • Serve ribs with some of the braising liquid sauce.
  • Garnish with fresh coriander, fried shallots and sliced red chilli.
  • Accompany with creamy mash or steamed rice.