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Beef Short Rib Rendang

Beef Short Rib Rendang

Serves 4 


  • 1 tablespoons vegetable oil  
  • 1.5kg Our Farm Angus Beef short ribs  
  • 185g beef rendang curry paste  
  • 3 lime leaves  
  • 1 cup (250ml) chicken stock  
  • 270ml coconut cream  
  • 270ml coconut milk  
  • 2 birds eye chili, chopped 
  • 2 limes, halved  
  • 3 tablespoons toasted desiccated coconut  


Step 1

Heat the oil in a large cast iron pot over medium high heat. Add beef short ribs and cook for 2 minutes on each side or until browned. Remove beef from the pot. 

Step 2

Add curry paste and lime leaves and cook for 4-5 minutes until caramelized. Add the chicken stock, coconut milk and coconut cream. Return beef short rib to the pot and bring to a simmer, reduce heat to medium low and cook covered. Using a spoon remove oily fats that come to the surface and discard, continue stirring occasionally, for 3-4 hours or until beef is tender and falling off the bone.  

Step 3

Remove beef from the pot and discard bones and any excess fat. Pull beef apart with a fork and return to the sauce. Serve curry with fluffy white rice, chili, lime and toasted coconut.