Beef short ribs satay recipe: delicious Thai flavours at home

Ingredients for Beef short ribs satay (satay kra-toog ngua)

• 40 g lemongrass, thinly sliced

• 25 g fresh ginger, peeled, sliced

• 40 g shallots, sliced

• 15 g garlic cloves, peeled

• 30 ml canola oil

• 30 g oyster sauce

• 15 ml fish sauce

• 1 g turmeric powder

• 87 g unsweetened coconut milk

• 450 g beef short ribs, cut Korean kalbi style, 0.5 cm thick

• 87 g unsweetened coconut milk

• kosher salt, to taste

• 240 ml satay peanut sauce

• 240 ml cucumber ajat

How to make Beef short ribs satay (satay kra-toog ngua)

1. In a mortar, combine the lemongrass, ginger, shallots, and garlic. Pound to a semismooth paste.

2. Stir in the oil, oyster sauce, fish sauce, turmeric, and 80 ml of coconut milk, mixing well. Reserve 60 ml of this mixture and set aside.

3. Transfer the remaining marinade to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and marinate in the refrigerator for 24 hours. If time is short, marinate for a minimum of 6 hours, though the flavour will be less intense.

4. When ready to cook the ribs, preheat your grill until very hot. For best results, cook satay on an outdoor grill over charcoal briquettes; however, a gas grill will suffice. If cooking indoors, use a grill pan only if you have a very good extraction system, as this method generates a lot of smoke.

5. Prepare the baste by mixing the reserved 60 ml of marinade with another 80 ml of coconut milk.

6. Grill the ribs for about 2 minutes on each side, adjusting the time slightly according to your preference for meat doneness.

7. While grilling, brush the ribs with the basting liquid and sprinkle with salt.

8. Allow the cooked ribs to rest for 2 minutes before serving with satay peanut sauce and cucumber ajat.

9. Accompany with jasmine or sticky rice, or slices of toasted white bread.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.