Tamarind Beef Short Ribs Recipe

Cooking Directions

• STEP 1.In a bowl, combine tamarind paste, soy sauce, brown sugar, garlic, ginger, and chili flakes.
• STEP 2.Place the beef short ribs in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight.
• STEP 3.Preheat the oven to 325°F (160°C). Remove the ribs from the marinade and place them in a baking dish. Reserve the marinade.
• STEP 4.Cover the baking dish with foil and bake for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
• STEP 5.While the ribs are baking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 10 minutes to thicken the sauce.
• STEP 6.Once the ribs are done, remove them from the oven and brush them with the thickened sauce. Return them to the oven for an additional 10 minutes.
• STEP 7.Serve the Tamarind Beef Short Ribs hot, garnished with chopped cilantro or green onions. Enjoy!

Cooking Tips

• For extra flavor, you can add a splash of lime juice to the marinade.
• If you prefer a spicier dish, increase the amount of chili flakes or add some chopped fresh chili peppers.
• To make the ribs even more tender, you can marinate them overnight.
• Serve the ribs with steamed rice or mashed potatoes for a complete meal.

Storage and Serving

• Leftover Tamarind Beef Short Ribs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the ribs in a baking dish, cover with foil, and bake in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through.
• These ribs are best served fresh, but you can also freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating.