Rendang Shortribs

For Cooking:

2 Kg Bone-In Beef Shortribs
2 L Fresh Pressed Coconut Milk
4 pcs Kaffir Lime Leaf
2 cm Asam Kandis
2 pcs Turmeric Leaves
2 pcs Lemongrass Stalks

For the Paste:

6 pcs Garlic Cloves
15 pcs Shallot
100g Red Chili (Seeded)
100g Curly Red Chili
5 pcs Candlenut
2cm Ginger
2cm Turmeric
1/2 tsp Grated Nutmeg
2 tsp Cumin Seed (Toasted)
1/2 Tbsp Coriander Seed
2cm Galangal
2tsp Sea Salt
2L Intense Beef Stock

To Serve:
4 cups Steamed White Rice
2tbsp Sambal Hijau
40g Fried Shallots
100g Boiled Baby Potatoes


1. Pulverize al ingredients for the paste
2. Sautee paste with a little bit of the beef stock and coconut milk until slightly fragrant for about 10-20 minutes on low heat
3. Sear shortribs in a bit of oil on high heat, and cool down after
4. Place shortribs with the cooked paste (2 Tbsp paste to every shortrib), with 1 of each of lemongrass, turmeric, and kaffir lime leaf in a vacuum bag.
5. Cook beef sousvide at 78c for 12-14 hours, cool down after cooking in an ice bath
6. Take remaining paste and cook with beef stock and coconut milk on medium-low heat and the remaining spices on a non stick pan or a good wok. Stir so that the paste doesnt burn.
7. Cook until sauce is brown and dark and caramelized until the coconut milk splits (its okay if it splits)
8. Add cooked beef into the sauce and baste until covered
9. Transfer to a baking tray and bake for 15 minutes in 180c (make sure the sauce cover the beef - add more beef stock if the sauce is too dry)
10. Garnish with fried shallots and serve with boiled baby potatoes and steamed rice and ‘sambal hijau’.