Boiled and Spiced Short Rib of Beef

Preparation info
  • for


    as a main course
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Regrettably, ‘short rib of beef is a cut that British butchers no longer supply, so when I am in Britain I use flank instead. It is a perfectly adequate substitute but if you can find short rib use it for this dish. It is equally good hot or cold, accompanied by a cold potato salad or piping-hot fried rice or pasta.


  • 675–900 g/ 1½–2 lb short rib or flank of beef, cut into pieces 5–7.5 cm/


Put the meat in a large pan with 1.1-1.4 litres/ 2-2 ½ pints of cold water. Add the lemon grass, galangal and lime leaves. Bring to the boil, then lower the heat so the water is just bubbling