Thai · Dinner
Grilled Beef Short Ribs with Tamarind Glaze
Bone-in beef short ribs marinated in tamarind paste, fish sauce and garlic, then grilled over high heat until charred. Brushed with a reduced tamarind glaze, the ribs finish smoky and tangy-sweet, served with steamed jasmine rice, fresh cilantro and lime.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
605Calories
42.1gProtein
30.2gFat
38.2gCarbs
16gSugar
1.8gFiber
1569mgSodium
124mgChol
11.6gSat Fat
710mgPotassium
56mgCalcium
4.5mgIron
2.8mcgVitamin B12
10.3mgVitamin C
gluten-free
protein-rich
sweet-heat
gluten-free
Instructions
1
Prep
Pat the beef short ribs dry and place in a shallow dish. Whisk tamarind paste, fish sauce, minced garlic, brown sugar, lime juice, sliced chili, soy sauce and black pepper until sugar dissolves.
2
Marinate
Pour half the tamarind mixture over the ribs, turn to coat evenly, cover and refrigerate for 2 hours. Reserve remaining marinade for glazing.
3
Reduce
Simmer reserved marinade in a small saucepan over medium-low heat for 6 to 8 minutes, stirring occasionally, until syrupy.
4
Grill
Brush grill grates with vegetable oil and grill ribs over high heat for 8 to 10 minutes per side, turning once, until charred and internal juices run clear.
5
Glaze & Plate
Brush ribs with reduced tamarind glaze during the last 2 minutes of grilling, turning once, until glossy. Rest 3 minutes, arrange over jasmine rice, scatter chopped cilantro and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz424g, bone-in beef short ribs
- 4 tbsp4 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp lime juice
- 22 fresh chili
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 1 cup196g jasmine rice, cooked
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
