Malaysian braised beef short ribs

Give Wednesday night's dinner a spicy kick with Dean's Malaysian braised beef short ribs!

Serves 4-6Prep: 10 minutesCook: Approximately 2hrs 50 minutes

Ingredients:

Ribs:Oil for frying2kg beef short ribs on the bone2 onions, finely diced4 cloves garlic, crushed1 thumb sized piece fresh ginger, grated1 large red chilli, deseeded and diced2 large sticks lemongrass, bruised1 heaped tbsp garam masala½ tsp turmeric1 tsp paprika½ tsp cinnamon1 small can (140g) tomato puree400g can coconut milk700ml beef stockSalt and black pepper1 tbsp brown sugarJuice 1 limeFresh coriander, to garnish

Coconut rice:240g basmati rice200ml coconut milk300ml vegetable stock

Method:

• Preheat the oven to 160C/gas 3

• Heat a little oil in a large casserole pan. Add a few ribs at a time and seal on all sides until golden, remove and set aside. Repeat with the remaining ribs, setting aside when golden.

• In the same pan, fry the onion, garlic, ginger, chilli and lemongrass over a medium heat for 5 minutes until golden. Add the garam masala, turmeric, paprika, cinnamon and tomato puree, cook for a minute. Pour in the coconut milk and stock and bring to a simmer. Return the short ribs to the pan then cover a lid and bake in the oven for 2 ½ hours. When cooked, remove from the oven.

• The sauce should be thick, rich and coating the beef, if not then gently set the short ribs to one side and reduce the sauce for a few minutes over a medium to high heat over the hob. Season with salt, pepper, sugar and a good squeeze of lime juice.

• Remove the lemongrass stalks before serving with some fresh coriander and a side of coconut rice

• Coconut rice: Bring the coconut milk, stock and a good pinch of salt to the boil, add the rice and stir, reduce the heat down to its lowest setting. Cover with a lid and cook until all the liquid is evaporated, this will take 15-20 minutes.