Cambodian Rib Ragu (Printable)

Tender beef ribs slow-cooked with fragrant Cambodian spices, tomatoes, and coconut milk 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, 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
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 the 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 browned 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, stirring occasionally, until vegetables have softened and released their fragrant aromas.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute, stirring constantly, until spices are fragrant and bloomed.
05 - Add the 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, including any accumulated juices. Stir in fish sauce, soy sauce, and palm sugar until evenly distributed.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring to a gentle simmer, then reduce heat to low.
08 - Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the meat is fork-tender and nearly falling off the bone. Occasionally skim off any excess fat that rises to the surface during cooking.
09 - Taste the sauce and adjust seasoning with additional salt, pepper, or fish sauce as desired. Remove and discard the bay leaves before serving.
10 - Ladle the ragu into serving bowls and garnish with fresh cilantro or Thai basil and sliced red chili if desired. Serve immediately with steamed jasmine rice or crusty bread for soaking up the sauce.

# Expert Tips:

01 -
  • The beef ribs become impossibly tender after slow cooking in coconut milk and aromatic spices
  • It brings together the best of both worlds with hearty Italian style ragu and vibrant Cambodian flavors
  • One pot delivers restaurant quality results that make your whole home smell amazing
02 -
  • Low and slow is absolutely non negotiable. Rushing this step will result in tough chewy meat instead of that fall off the bone texture.
  • Let the ragu rest in the refrigerator overnight before serving. The flavors develop dramatically and any excess fat solidifies on top for easy removal.
03 -
  • Use a heavy Dutch oven that retains heat well. Thin pots will cook unevenly and may scorch the bottom.
  • Patience during the searing step creates those caramelized bits that become the foundation of your sauce flavor.

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