Cambodian Rib Ragu (Print Page)

Tender beef ribs slow-simmered in aromatic coconut milk with fragrant Cambodian spices, lemongrass, and ginger for a rich, comforting dish.

# What You Need:

→ Meats

01 - 2.6 lbs beef short ribs, bone-in, cut into large pieces

→ Vegetables

02 - 2 medium yellow onions, finely chopped
03 - 4 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, diced
07 - 1 large tomato, chopped

→ Spices & Aromatics

08 - 1 lemongrass stalk, trimmed and finely minced (white part only)
09 - 1-inch piece fresh ginger, grated
10 - 1 tbsp fish sauce
11 - 2 tbsp soy sauce (use gluten-free if needed)
12 - 1 tbsp palm sugar or brown sugar
13 - 1 tsp ground black pepper
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp ground coriander
16 - 1/2 tsp chili flakes (optional, adjust to taste)
17 - 2 bay leaves

→ Liquids

18 - 1 can (13.5 oz) coconut milk
19 - 1 2/3 cups beef stock
20 - 1 tbsp vegetable oil

→ Garnish (optional)

21 - Fresh cilantro or Thai basil, chopped
22 - Sliced red chili

# Directions:

01 - Pat the beef ribs dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear ribs on all sides until deep golden brown, working in batches if necessary to avoid overcrowding. Transfer seared ribs to a plate and set aside.
03 - Reduce heat to medium. Add onions, garlic, ginger, lemongrass, carrots, celery, and bell pepper to the rendered fat. Sauté for 5-7 minutes, stirring occasionally, until vegetables have softened and released their fragrance.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute, constantly stirring, until spices are fragrant and toasted.
05 - Add chopped tomato to the pot and cook for 2 minutes until softened and beginning to break down.
06 - Return the seared ribs to the pot, along with any accumulated juices. Stir in fish sauce, soy sauce, and palm sugar until evenly distributed.
07 - Pour in coconut milk and beef stock, ensuring ribs are mostly submerged. Bring to a gentle simmer, then reduce heat to low.
08 - Cover and maintain a gentle simmer over low heat for 2 to 2½ hours, or until meat pulls easily from the bone. Occasionally skim excess fat from surface during cooking.
09 - Taste and adjust seasoning with salt, pepper, or additional fish sauce as needed. Remove bay leaves before serving.
10 - Ladle ragu into bowls and garnish with fresh cilantro, Thai basil, and sliced red chili if desired. Serve alongside steamed jasmine rice or crusty bread for soaking up the sauce.

# Expert Tips:

01 -
  • The way the coconut milk mellows into the tomatoes creates this incredible velvety sauce that clings to every rib
  • Your kitchen will smell like a Southeast Asian market but the technique is pure comfort food
  • The beef ribs become impossibly tender after hours of slow cooking, practically melting off the bone
02 -
  • Pat the ribs absolutely dry before searing or they will steam instead of develop that beautiful brown crust
  • Low and slow is non-negotiable, boiling toughens the meat while gentle simmering makes it fork tender
  • The sauce will look curdled at first but will come together beautifully as it simmers
03 -
  • If you can find them, use bone-in beef ribs cut into large pieces for the most flavor development
  • Skimming the fat periodically keeps the sauce from becoming too greasy while still maintaining richness

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