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Braised Beef Ribs with Lemongrass & Tamarind


Serves 4

A Sunday roast has been a ritual throughout the centuries, but in this busy day and age we sometimes forget how important and special the slow enjoyment of ritual meals can be. So, bring back the Sunday feast with this lovely braised beef.

Sit around the table with loved ones and enjoy the savoury aromas with gratitude for your life, health and relationships.


  • 1 tablespoon extra virgin olive oil
  • 2 kg (4 lb 8 oz) beef short ribs
  • 2 red onions, finely diced
  • 4 cm (112 inch) knob of fresh ginger, finely grated
  • 8 garlic cloves, roughly chopped
  • 2 lemongrass stems, white part only, roughly chopped
  • 2 coriander (cilantro) roots, scraped and finely chopped
  • 3 whole star anise
  • 1 cinnamon stick
  • 3 tablespoons raw honey
  • 150 g (312 oz/12 cup) tamarind purée
  • 80 ml (212 fl oz/13 cup) wheat-free tamari
  • 750 ml–1 litre (26–35 fl oz/3–4 cups) good-quality chicken stock or bone broth, such as the Gut-Healing Turmeric Chicken Broth on page 192 coriander (cilantro) leaves, to garnish.


  1. Preheat the oven to 150°C (300°F).
  2. Heat the olive oil in a large frying pan over medium–high heat. Working in batches if necessary, cook the ribs, turning occasionally, for 3–5 minutes, or until browned.
  3. Transfer to a deep roasting pan that will fit them all snugly in a single layer.
  4. In the same frying pan, sauté the onion, ginger, garlic, lemongrass and coriander roots for 3–4 minutes, or until the onion has softened, then add the mixture to the ribs in the roasting pan, distributing it evenly. Add the star anise and cinnamon stick.
  5. Drizzle the honey, tamarind and tamari over the ribs, then pour in the stock. Cover tightly with a sheet of baking paper, then a sheet of foil.
  6. Transfer to the oven and roast for 212–3 hours, or until the meat on the ribs is very tender. Garnish with coriander and serve with your choice of side.


‘Images and recipes from Supercharge Your Gut by Lee Holmes, Murdoch Books, RRP $35.00 Photography by Steve Brown’

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