Cambodian Rib Ragu (Printable)

Rich, tender beef ribs in fragrant Cambodian spice-infused coconut sauce

# What You'll Need:

→ Meats

01 - 2.6 lbs beef short ribs, bone-in, cut into large pieces

→ Vegetables

02 - 2 medium yellow onions, finely chopped
03 - 4 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, diced
07 - 1 large tomato, chopped

→ Spices & Aromatics

08 - 1 lemongrass stalk, trimmed and finely minced (white part only)
09 - 1-inch piece fresh ginger, grated
10 - 1 tbsp fish sauce
11 - 2 tbsp soy sauce (use gluten-free if needed)
12 - 1 tbsp palm sugar or brown sugar
13 - 1 tsp ground black pepper
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp ground coriander
16 - 1/2 tsp chili flakes (optional, adjust to taste)
17 - 2 bay leaves

→ Liquids

18 - 1 can (13.5 oz) coconut milk
19 - 1 2/3 cups beef stock
20 - 1 tbsp vegetable oil

→ Garnish

21 - Fresh cilantro or Thai basil, chopped
22 - Sliced red chili

# How To Make It:

01 - Pat the beef ribs dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the ribs on all sides until deeply golden brown, working in batches if necessary to avoid overcrowding. Transfer seared ribs to a plate and set aside.
03 - Reduce heat to medium. Add onions, garlic, ginger, lemongrass, carrots, celery, and bell pepper to the same pot. Sauté for 5–7 minutes, stirring occasionally, until vegetables have softened and release their fragrant aromas.
04 - Stir in turmeric, coriander, chili flakes, and bay leaves. Cook for 1 minute, stirring constantly, until spices become fragrant.
05 - Add chopped tomato to the pot and cook for another 2 minutes until it begins to break down and release its juices.
06 - Return the seared ribs to the pot, including any accumulated juices. Stir in fish sauce, soy sauce, and palm sugar until evenly distributed.
07 - Pour in coconut milk and beef stock, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer over medium heat.
08 - Cover the pot with a tight-fitting lid. Reduce heat to low and maintain a gentle simmer for 2 to 2½ hours, or until the meat is fall-off-the-bone tender. Occasionally skim off any excess fat that rises to the surface.
09 - Taste the sauce and adjust seasoning with additional salt, pepper, or fish sauce as desired. Remove and discard bay leaves before serving.
10 - Transfer ragu to serving bowls or plates. Garnish with fresh cilantro or Thai basil and sliced red chili if desired. Serve immediately with steamed jasmine rice or crusty bread to soak up the flavorful sauce.

# Tips from dashanddishes:

01 -
  • The coconut milk creates an incredibly velvety sauce while keeping everything dairy-free
  • Fall-off-the-bone beef ribs make this feel like a special occasion without much effort
  • The spice blend hits all the right notes, aromatic but not overwhelmingly spicy
02 -
  • Resist the urge to rush the browning step, those caramelized bits become the foundation of flavor
  • Low and slow is non-negotiable, boiling will make the meat tough instead of tender
  • The sauce will look thin at first but thickens beautifully as it reduces
03 -
  • Uncover the pot for the last 30 minutes if you prefer a thicker, more concentrated sauce
  • Add diced potatoes or pumpkin during the final hour for extra heartiness
  • A squeeze of fresh lime right before serving brightens the entire dish

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