Lemon grass and coconut braised beef ribs – Food & Home Magazine
It's impossible to not nibble these lemon grass and coconut braised beef ribs right down to the bone. A light, sticky and refreshing flavour combination.
Ingredients
- 1,2kg rack beef ribs
- cake flour, for dusting
- 15ml (1 tbsp) vegetable oil
- 2 stalks lemon grass, white part only, chopped
- 7cm piece fresh ginger, sliced
- 2 star anise, whole
- 4 small dried chillies
- 550ml tinned coconut milk
- 30ml (2 tbsp) brown sugar
- 15ml (1 tbsp) fish sauce
- 60ml (¼ cup) lime juice
- 125ml (½ cup) beef stock
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