Entree: Indonesia – Lombok – Bebalung (Spicy Lombok-style braised beef short ribs in aromatic coconut-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 5 min

Total 2 hrs 30 min

Ingredients

- 2.5 lb (1.1 kg) beef short ribs, bone-in
- 3 tbsp (45 ml) vegetable oil
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water
- 6 shallots (about 6 oz/170 g), peeled and roughly chopped
- 6 cloves (about 18 g) garlic, peeled
- 3 candlenuts (kemiri) (about 15 g), toasted if available
- 1 inch (2.5 cm) galangal piece, peeled and sliced
- 1 inch (2.5 cm) fresh turmeric root, peeled and grated (or 1 tsp/2 g ground turmeric)
- 4 large red chilies (cabe merah), seeded and chopped
- 6 bird's eye chilies (cabe rawit) or to taste, chopped
- 1 tsp (5 g) toasted shrimp paste (terasi), optional but traditional
- 2 stalks lemongrass, bruised and tied
- 4 kaffir lime leaves, torn
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tsp (5 g) fine sea salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- Fried shallots, sliced scallions, and steamed rice for serving (quantities as desired)

Instructions

1. Make the spice paste: In a blender or mortar and pestle, combine shallots, garlic, candlenuts, galangal, turmeric, red chilies, bird's eye chilies, and toasted shrimp paste with a few tablespoons of water; blend to a smooth paste.
2. Brown the ribs: Heat vegetable oil in a heavy Dutch oven over medium-high heat. Pat the short ribs dry and brown on all sides, about 3–4 minutes per side. Remove and set aside.
3. Sauté the paste: Reduce heat to medium, add the spice paste to the pot and cook, stirring, until fragrant and the oil separates, about 5–7 minutes. Add bruised lemongrass and torn kaffir lime leaves and cook 1 minute more.
4. Braise: Return the ribs to the pot. Pour in coconut milk and water to just cover the meat. Bring to a gentle simmer, then reduce heat to low, cover, and braise until the ribs are very tender, about 1.5–2 hours.
5. Finish the sauce: Remove lid, stir in diluted tamarind, palm sugar, salt, and pepper. Increase heat and reduce the sauce uncovered until it coats the back of a spoon, about 10–15 minutes. Adjust seasoning and stir in lime juice.
6. Serve: Transfer ribs to a platter, spoon sauce over them, garnish with fried shallots and sliced scallions, and serve hot with steamed rice.