Beef Short Ribs In Fragrant Thai Stock Sauce

• 50 ml oil
• 8 (180 g) short beef ribs
• 2 yellow onions, sliced
• 4 cm piece galangal, sliced
• 4 cm piece lemongrass, finely sliced
• 4 cm piece ginger, sliced
• 6 tablespoons fish sauce
• 120 g palm sugar or 120 g brown sugar
• 6 garlic cloves, peeled and bruised
• 2 liters chicken stock
• 4 tablespoons tamarind paste
• 4 small red chilies or 4 small green chilies
• 1/2 bunch cilantro leaf, to serve
• 1/2 bunch Thai basil, torn to serve
• 2 limes, cut into cheeks, to serve
• steamed rice, to serve

1. Preheat oven to 150u0b0C.
2. Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
3. Remove ribs from pan.
4. Add onion to pan and cook for 3 min or until soft and golden.
5. Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
6. To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.

oil, short beef, yellow onions, ginger, fish sauce, palm sugar, garlic, liters chicken, tamarind paste, red chilies, cilantro leaf, basil, cheeks, rice

Taken from www.food.com/recipe/beef-short-ribs-in-fragrant-thai-stock-sauce-139012 (may not work)