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Beef Short Ribs in Fragrant Thai Stock Sauce

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“Very stick. Inspired by Martin Boetz's cookbook, Longrain Modern Thai Food. SO I guess it comes under the category of moden Australian or something. Just try it. :D Note: if you can't get galangal, then just used the equal amount of ginger, so that you'll have 8cm of ginger in total.”
2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 150°C.
  2. Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
  3. Remove ribs from pan.
  4. Add onion to pan and cook for 3 min or until soft and golden.
  5. Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
  6. To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.

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