Twice-Cooked Beef Short Ribs with Prik Nahm Pla


  • 2kg beef short ribs
  • 1/2 cup kecap manis
  • 2L coconut stock (see recipe)
  • 3/4 cup sweet fish sauce (see recipe)
  • 2 tbsp coconut cream
  • 1/4 cup prik nahm pla (see recipe)
  • 2 sprigs sawtooth, shredded
  • lime wedges, to serve


  1. Marinate the ribs in kecap manis overnight. The following morning, pan-sear the ribs to seal them on all sides.
  2. Put the ribs and stock in a large pot and braise, simmering over a very low heat, for 4-5 hours until the meat is almost falling off the bone. Remove and allow to cool.
  3. Preheat oven to 250 degrees. Place the ribs in a roasting pan and ladle over most of the sweet fish sauce – keep about 1/4 cup aside for serving – and the coconut cream. Roast until the fish sauce caramelises and the beef is a nutty brown colour (about 5-8 mins). Remove from the oven.
  4. Arrange the ribs on a serving plate and ladle over some more sweet fish sauce. Place a ramekin of prik nahm pla beside it. Sprinkle beef with sawtooth and serve with lime wedges.

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