Beef Short Ribs Satay (Satay Kra-Toog Ngua)

by

Ingeredients:

1/4 cup (40 grams) thinly sliced lemongrass
1/8 cup (25 grams) peeled and sliced fresh ginger
1/4 cup (40 grams) sliced shallots
5 peeled medium garlic cloves (15 grams)
2 tablespoons (18 grams) canola oil
2 tablespoons (30 grams) oyster sauce
1 tablespoon (12 grams) fish sauce
1/4 teaspoon (1 gram) turmeric power
1/3 cup (87 grams) unsweetened coconut milk
1 pound (454 grams) beef short ribs, cut Korean kalbi style, 1/4-inch thick
1/3 cup (87 grams) unsweetened coconut milk
Kosher salt, to taste
1 cup Satay Peanut Sauce
1 cup Cucumber Ajat

Instructions:

In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.

Recipe Card

Beef Short Ribs Satay (Satay Kra-Toog Ngua)

  • 1/4 cup 40 grams thinly sliced lemongrass
  • 1/8 cup 25 grams peeled and sliced fresh ginger
  • 1/4 cup 40 grams sliced shallots
  • 5 peeled medium garlic cloves (15 grams)
  • 2 tablespoons 18 grams canola oil
  • 2 tablespoons 30 grams oyster sauce
  • 1 tablespoon 12 grams fish sauce
  • 1/4 teaspoon 1 gram turmeric power
  • 1/3 cup 87 grams unsweetened coconut milk
  • 1 pound 454 grams beef short ribs, cut Korean kalbi style, 1/4-inch thick
  • 1/3 cup 87 grams unsweetened coconut milk
  • Kosher salt (to taste)
  • 1 cup Satay Peanut Sauce
  • 1 cup Cucumber Ajat
  1. In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
  2. When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
Main Course
American
Beef Short Ribs Satay (Satay Kra-Toog Ngua)