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KEVIN'S KITCHEN How about some appetizing Malaysian rendang beef short ribs at home?


Rendang beef short ribs

Rendang beef short ribs

Rendang beef short ribs

Use beef chucks or rib-eye as an alternative.


  • 2 (1+1) tbsp coconut oil
  • 1kg (2-3) beef short ribs, on the bone
  • 100g rendang paste
  • 6-8 star anise
  • 2 cinnamon sticks
  • 2 lemongrass, crushed
  • 4 garlic cloves, crushed
  • 2 x 400ml tin coconut milk
  • 500ml vegetable stock or water
  • Juice of 1 lime
  • 2 tbsp cornflour
  • Fresh coriander, to serve
  • Salt and pepper

For the Rendang paste

  • 60g shallots, finely sliced
  • 60g ginger, finely sliced
  • 3 lemongrass, chopped
  • 5 garlic cloves, crushed
  • 3 large dried red chillies, soaked in warm water, then de-seeded and chopped
  • 3 tbsp water


  1. Prepare the rendang paste by combining the shallots, ginger, lemongrass, garlic, red chillies and water in a blender until well mixed to make a smooth paste. Set aside.
  2. Heat one tablespoon of coconut oil in a frying pan until very hot and sear the short ribs until browned. Season with salt and pepper.
  3. In a deep casserole dish, over medium heat, melt the rest of the oil and add the rendang paste mixture for 20 seconds, then add the star anise and cinnamon and cook for a further 30 seconds.
  4. Add the browned short ribs and cover with the coconut milk and enough water or stock for the short ribs to be covered. Cover with a lid and simmer gently for 2½ to 3 hours. The meat should fall away from the bone easily.
  5. Before serving, skim the sauce of any excess fat and remove the aromatics. In a small bowl, mix the cornflour with two tablespoons of water. Add to the mixture until thickened enough to coat the meat.
  6. Check the seasoning and add extra lime juice or chilli if required. Serve with some fresh coriander and basmati rice.

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