How to Make Beef Short Ribs Satay
Juicy and flavorful, these Thai beef short ribs satay are grilled perfectly for tender meat! Marinated beef is basted with coconut milk for tastier bite.
- 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 ⅓ cup coconut milk and mix well.
Reserve ¼ 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.
- When it is time to cook the ribs, preheat your grill until very hot.
Make the baste by mixing the reserved ¼ cup marinade with the ⅓ cup coconut milk.
Grill the ribs for about 2 minutes on each side. A little more or less, depending on preference.
As they cook, brush the ribs with the basting liquid and a sprinkling of salt.
Let the cooked ribs rest for 2 minutes.
Serve with the satay peanut sauce and cucumber ajat. Enjoy!
We 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.
- Calcium: 26mg
- Calories: 319kcal
- Carbohydrates: 15g
- Cholesterol: 33mg
- Fat: 22g
- Fiber: 1g
- Iron: 2mg
- Potassium: 375mg
- Protein: 14g
- Saturated Fat: 8g
- Sodium: 998mg
- Sugar: 9g
- Trans Fat: 1g
- Vitamin A: 17IU
- Vitamin C: 3mg
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