Lime and coconut marinated short ribs

AT A GLANCE

  • Serves 8 - 10 people

This is a great dish for snacking on around the barbecue - serve it share-style on a large chopping board. The best way to eat this is to put a little sticky rice in the lettuce, then top with beef, cucumber and herbs, a splash of nam prik pla, and have plenty of napkins handy to catch the drips. If you don't feel like cooking your own rice, order takeaway from your local Thai restaurant.

  • 300 ml canned coconut milk
  • 125 ml (½ cup) fish sauce
  • Juice of 1 lime
  • 2 garlic cloves, finely grated
  • 3 boneless beef short ribs (about 200gm each)
  • To serve: butter lettuce leaves, coriander, mint, thickly sliced cucumber and sticky rice
  •  
  • Nam prik pla
  • 80 ml (1/3 cup) fish sauce
  • 80 ml (1/3 cup) lime juice
  • 1 tsp light palm sugar, finely crushed, plus extra to taste
  • 2 garlic cloves, crushed
  • 2 golden shallots, finely chopped
  • 1 birdseye chilli, thinly sliced
01   Whisk coconut milk, fish sauce, lime juice and garlic in a bowl. Place ribs in a container to fit snugly, pour in marinade, turn to coat, cover and refrigerate for 1 hour to marinate.
02   For nam prik pla, whisk fish sauce, lime juice and palm sugar to dissolve sugar. Add garlic, shallot and chilli, whisk to combine and season to taste, adding extra sugar if necessary.
03   Preheat a char-grill pan or barbecue to medium-high heat, add ribs and grill, turning once until charred and cooked medium-rare (7-8 minutes; timing will depend on the thickness of the rib). Transfer to a tray, cover loosely with foil and set aside for 5 minutes to rest.
04   Thinly slice short ribs across the grain, transfer to a serving platter and serve with lettuce, herbs, cucumber, sticky rice and nam prik pla.

Topics:

PARTY, SNACK, BEEF, LIMES, COCONUT MILK, DRINK SUGGESTION, SHALLOTS, SPRING, THAI, CHILLIES, GARLIC, FISH SAUCE

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

SPICY, SLURPY YOUNG GRENACHE. , suggested by MAX ALLEN

FEATURED IN

Nov 2015

Nov 2015

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