Cambodian Rib Ragu (Printable Version)
Tender beef ribs slow-cooked in aromatic coconut milk with traditional spices
# What You Need:
→ Meats
01 - 2.6 lbs beef short ribs, bone-in, cut into large pieces
→ Vegetables
02 - 2 medium yellow onions, finely chopped
03 - 4 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, diced
07 - 1 large tomato, chopped
→ Spices & Aromatics
08 - 1 lemongrass stalk, trimmed and finely minced (white part only)
09 - 1-inch piece fresh ginger, grated
10 - 1 tbsp fish sauce
11 - 2 tbsp soy sauce (use gluten-free if needed)
12 - 1 tbsp palm sugar or brown sugar
13 - 1 tsp ground black pepper
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp ground coriander
16 - 1/2 tsp chili flakes (optional, adjust to taste)
17 - 2 bay leaves
→ Liquids
18 - 1 can (13.5 oz) coconut milk
19 - 1 2/3 cups beef stock
20 - 1 tbsp vegetable oil
→ Garnish (optional)
21 - Fresh cilantro or Thai basil, chopped
22 - Sliced red chili
# How-To Steps:
01 - Pat the beef ribs dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the ribs on all sides until deeply golden brown, working in batches if necessary to avoid overcrowding. Transfer seared ribs to a plate and set aside.
03 - Reduce heat to medium. Add onions, garlic, ginger, lemongrass, carrots, celery, and bell pepper to the same pot. Sauté for 5–7 minutes, stirring occasionally, until vegetables have softened and released their fragrant aromas.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute, stirring constantly, until spices become fragrant and bloom in the hot fat.
05 - Add chopped tomato to the pot and cook for another 2 minutes, stirring occasionally, until tomato begins to break down and release its juices.
06 - Return the seared ribs to the pot, including any accumulated juices. Stir in fish sauce, soy sauce, and palm sugar, ensuring everything is well incorporated.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer, stirring to combine.
08 - Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 2 to 2½ hours, or until the ribs are fall-off-the-bone tender when pierced with a fork. Occasionally skim off any excess fat that rises to the surface.
09 - Taste the ragu and adjust seasoning with additional salt, pepper, or fish sauce as desired. Remove and discard bay leaves before serving.
10 - Ladle the ragu into serving bowls and garnish with fresh cilantro or Thai basil and sliced red chili if using. Serve immediately with steamed jasmine rice or crusty bread to soak up the flavorful sauce.
# Helpful Tips:
01 -
- The way the lemongrass and ginger dance with the coconut milk creates something completely unexpected yet comfortingly familiar
- It looks impressive but mostly just needs time and occasional attention, leaving you free to enjoy your evening
02 -
- Resist the urge to rush with high heat, low and slow is what makes the meat tender and the flavors meld properly
- Skimming the fat occasionally keeps the sauce velvety rather than greasy, so dont skip this simple step
03 -
- Trim any excess fat from the ribs before searing to reduce skimming time later
- Let the ragu rest for 15 minutes before serving to allow the sauce to thicken slightly