Braised Tamarind, Ginger, And Lemongrass Short Ribs

Name: Braised Tamarind, Ginger, And Lemongrass Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 short ribs, bone in; 1 onion and 1 carrot, peeled and roughly chopped; 1 stalk of lemongrass, bruised (do this by whacking the thing against a hard surface, like your kitchen counter, a few times) and thinly sliced; 2 tablespoons ginger, peeled and minced; 3/4 cup balsamic vinegar; 1/4 cup soy sauce; 3/4 cup white wine, on the sweet side; 1/2 cup brown sugar; 4 cloves minced garlic; 2 tablespoons tamarind paste, dissolved in 1 cup of warm water

Servings: persons

1
Preheat oven to 350F.
2
Season ribs with salt and pepper on both sides, and pack them into a heavy roasting pan.
3
Mix the rest of the ingredients (the mirepoix) in a large bowl until the tamarind and sugar completely dissolve. Pour over ribs. The liquid should come up almost to the top of the ribs. If sauce falls short, add water until nearly covered.
4
Cover tightly with aluminum foil and put in the oven for 3 to 4 hours. Check after three hours. The meat should fall off the bone.
5
Allow to cool, then refrigerate overnight. About 30 minutes before serving, remove the ribs, skim the solidified fat off of the liquid, then heat the liquid until all the solid parts are dislodged. Strain the liquid, and reduce in a saute pan for 20 minutes, or until it's reached a nice, sticky consistency.
6
When the sauce is nearly reduced, return the ribs to the pan and coat with the sauce until the ribs are piping hot and dripping with sauce.

149

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 short ribs, bone in, 1 onion and 1 carrot, peeled and roughly chopped, 1 stalk of lemongrass, bruised (do this by whacking the thing against a hard surface, like your kitchen counter, a few times) and thinly sliced, 2 tablespoons ginger, peeled and minced, and more.

Yes, Braised Tamarind, Ginger, And Lemongrass Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Tamarind, Ginger, And Lemongrass Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions