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5 from 2 votes

Short Rib Beef Rendang

A rendang is a stew with a thick sauce that combines sweet and spicy flavours.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: malaysian
Keyword: beef, rendang, short ribs
Servings: 4


  • 2 kg beef short ribs
  • 4 tablespoons peanut oil
  • 4 cloves
  • 4 star anise
  • 4 green cardamom pods
  • 1 stick cinnamon
  • 6 kaffir lime leaves roughly chopped
  • 2 teaspoons tamarind paste
  • 400 ml can coconut cream
  • 1 ½ cups water
  • 1 tablespoon palm sugar

Spice paste

  • 4 shallots
  • 4 thai birds eye chillis
  • 3 cloves garlic
  • 1 inch piece galangal
  • 1 inch piece ginger
  • 2 stalks lemongrass


  • To prepare the spice paste, roughly chop the ingredients then add to a food processor and blitz to an even consistency.
  • Heat the oil on medium-high heat in a large saucepan or Dutch oven. Sear the short ribs in batches for 1 ½ minutes on each side or until browned. Set aside.
  • Reduce heat to medium and add the spice paste along with the cloves, anise, cardamom and cinnamon then saute for 2 minutes. Stir in the water, cream, tamarind, lime leaves and sugar then bring to a boil. Submerge short ribs in the liquid then reduce heat to low and simmer covered for 1 ½ to 2 hours.
  • Season to taste with salt and palm sugar then serve over steamed rice.