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VIETNAMESE CARAMEL MANNING VALLEY NATURALLY SHORT RIBS WITH LEMONGRASS AND PEANUTS

Serves
4-6
Prep
15mins
Cook
3½hrs
DIFFICULTY
medium
Ingredients
  • 2kg Manning Valley Naturally short ribs
  • 2 Tbsp peanut oil
  • 1½ Tbsp sesame oil
  • 4 sticks lemongrass
  • 6 cloves garlic, minced
  • ¼ cup light soy sauce
  • ¼ cup fish sauce
  • ½ cup lime juice
  • 1 cup palm sugar
  • 1 bunch coriander leaves, chopped
  • 1 bunch Thai basil leaves, chopped
  • ½ bunch mint leaves, chopped
  • ¼ cup peanuts, toasted and chopped
  • cucumber salad, to serve
Method
  • Preheat oven to 150°C. Drizzle the short ribs with peanut oil and sesame oil, then sear in a pan until well-browned, fit the lid, then bake for 2½ hours, until tender.
  • Chop the lemongrass very finely, then mix with the garlic, soy sauce, fish sauce, lime juice and palm sugar in a medium saucepan and simmer over a moderate heat for 10 minutes, until thickened.
  • Baste the short ribs with some sauce and bake for a further 5 minutes, then repeat until the ribs are glazed. Scatter with the herbs and peanuts. Serve with cucumber salad.
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