Cambodian Rib Ragu (Print)

Tender beef ribs slow-cooked in fragrant spices, coconut milk, and tomatoes for a rich, comforting stew.

# Ingredient List:

→ 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 (optional)

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

# How-To Steps:

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 ribs on all sides until golden brown, working in batches if necessary to avoid overcrowding. Set aside.
03 - Reduce heat to medium. Add onions, garlic, ginger, lemongrass, carrots, celery, and bell pepper to the same pot. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute until aromatic, stirring constantly to prevent burning.
05 - Add chopped tomato and cook for another 2 minutes until it begins to break down and release juices.
06 - Return the seared ribs to the pot. Stir in fish sauce, soy sauce, and palm sugar until well combined.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring to a gentle simmer.
08 - Cover and simmer over low heat for 2 to 2.5 hours, or until ribs are fall-off-the-bone tender. Occasionally skim off excess fat from surface.
09 - Taste and adjust seasoning with salt, pepper, or additional fish sauce as desired.
10 - Remove bay leaves before serving. Garnish with fresh herbs and sliced chili if desired. Serve with steamed jasmine rice or crusty bread.

# Expert Suggestions:

01 -
  • The way the coconut milk and beef stock create a sauce thats simultaneously rich and refreshingly bright
  • How lemongrass and ginger make your entire kitchen smell like a Southeast Asian market
  • That moment when the beef literally falls off the bone and melts into the sauce
  • The way it tastes even better the next day like all good stews do
02 -
  • The coconut milk will look separated when you first add it but will emulsify into a silky smooth sauce as it simmers so dont be alarmed by the appearance at first
  • Lemongrass can be tough and unpleasant to eat so mince it very finely or you can remove larger pieces before serving though I usually leave them for flavor
  • The ribs are done when a fork slides in with zero resistance and the meat is literally falling off the bone
  • This ragu tastes infinitely better the next day so consider making it a day ahead if you can
03 -
  • Ask your butcher to cut the ribs into larger pieces rather than individual ribs so they stay more tender during the long cooking time
  • Use full-fat coconut milk not lite or the sauce will never achieve that velvety restaurant texture
  • If you can find fresh turmeric root use 2 tablespoons grated instead of ground for even more vibrant flavor and color

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