Secret Spicy Curry Beef Ribs

Fall-off-the-bone tender beef ribs simmered in a rich, savory, and spicy curry broth with shacha and peanut sauce, served over hot rice.

Ingredients

• 1 kg beef ribs
• 3 stalks green onions
• 1 piece ginger
• 2 tbsp cooking wine
• 2 tbsp cooking oil
• 1 onion
• 2 star anise
• 1 piece cinnamon stick
• 3 bay leaves
• 20 g rock sugar
• 5 dried chili peppers
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp shacha sauce
• 1 tbsp peanut sauce
• 3 tbsp curry paste
• 2 carrots

Instructions

1. 1Blanch the beef ribs

   

   Place the beef ribs into a pot filled with cold water. Add sliced green onions, ginger, and a splash of cooking wine. Bring to a boil, then remove the ribs and rinse them clean with warm water to ensure the meat is ready for cooking.

   Tip: Blanching in cold water helps draw out impurities from the meat, resulting in a cleaner-tasting broth.
2. 2Sauté the aromatics

   

   Heat oil in your pot and add the diced onions and ginger slices. Stir-fry them over medium heat until they become fragrant and lightly golden.

   Tip: Sautéing the aromatics first builds a flavorful base for the curry, ensuring the spices coat the beef well later.
3. 3Combine beef and spices

   

   Add the blanched beef ribs to the pot with the sautéed aromatics. Include the plate of spices: star anise, cinnamon, bay leaves, rock sugar, and dried chili peppers.

   Tip: Ensure the spices are distributed evenly around the ribs to infuse them fully with flavor.
4. 4Season with sauces

   

   Add two spoonfuls of light soy sauce, one spoonful of dark soy sauce, oyster sauce, shacha sauce, peanut sauce, and curry paste to the pot. These seasonings will create the rich, savory, and spicy flavor profile of the broth.

   Tip: The combination of shacha, peanut sauce, and curry paste provides the signature depth of this dish.
5. 5Simmer the ribs

   

   Pour boiling water into the pot until the beef ribs are just covered. Cover the pot and pressure cook on low heat for 25 minutes to tenderize the meat.

   Tip: Using boiling water helps maintain an even cooking temperature and speeds up the process.
6. 6Add carrots and finish

   

   After pressure cooking, remove the whole spices. Add the chopped carrots to the pot and cook for another 15 minutes. Finally, reduce the heat and simmer until the soup thickens and concentrates to a rich consistency.

   Tip: Reducing the soup at the end is crucial to concentrate the flavors and achieve that perfect, thick consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions