Beef Ribs, Lemongrass, Lychee & Star Anise

Beef Ribs, Lemongrass, Lychee & Star Anise

Serves 4
Beef Ribs

Place ribs in a deep baking dish so that they fit compactly. Bruise the lemongrass sticks with the back of a knife and cut into large pieces. Add to dish, along with the star anise, garlic, pepper and salt. Cover the beef ribs with chicken stock and tightly cover with baking paper and foil. Bake in a moderate oven for 1 ½ hours.


De-seed chillies and blend with the lychees. Place the palm sugar and fish sauce in a saucepan and bring to the boil. Add the chilli and lychee puree and simmer for 5 minutes.

To Serve

Once the ribs are ready, drain and gently stir with the sauce. Add whole lychees and serve. Finish with deep fried lime leaves, lemongrass and dried red chillies.

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