Cambodian Beef Rib Ragu (Printable)

Tender beef ribs in a rich, aromatic coconut and spice-infused stew

# What You'll 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

21 - Fresh cilantro or Thai basil, chopped
22 - Sliced red chili

# Directions:

01 - Pat the beef ribs dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat 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 to 7 minutes until vegetables are softened and fragrant, stirring occasionally.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute until spices are fragrant, being careful not to burn them.
05 - Add chopped tomato to the pot and cook for another 2 minutes until it begins to break down and release its juices.
06 - Return the seared ribs to the pot. Stir in fish sauce, soy sauce, and palm sugar, ensuring the seasoning is well distributed.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer.
08 - Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the ribs are fall-off-the-bone tender. 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.
10 - Remove and discard bay leaves before serving. Garnish with fresh cilantro or Thai basil and sliced chili if desired. Serve hot over steamed jasmine rice or with crusty bread.

# Expert Tips:

01 -
  • The fusion of Italian ragu comfort with Cambodian aromatic spices creates something entirely new and unforgettable
  • It mostly cooks itself, leaving your kitchen smelling like a restaurant while you do other things
  • The tender beef ribs become meltingly soft, absorbing all those fragrant layers
02 -
  • Patting the meat absolutely dry before searing makes the difference between a gray, boiled texture and a developed, flavorful exterior
  • Lemongrass can be fibrous—mince it very finely or smash it with the back of your knife to release the oils
  • The sauce will continue to thicken as it rests, so do not reduce it too aggressively during cooking
03 -
  • Use full-fat coconut milk for the richest result—light versions can make the sauce taste thin
  • If you cannot find palm sugar, brown sugar works perfectly fine with minimal difference
  • Letting the ragu rest for 10 minutes before serving allows the flavors to meld and the sauce to settle

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