Slow roasted Beef Short Rib Massaman with Coconut Rice

Method

1. Preheat oven to 160C. Pat beef ribs dry with paper towel and season well. Heat oil in large oven proof pan and brown ribs well all sides. Remove ribs from pan and wipe clean, add splash of oil and sauté onion until soft. Add in garlic and ginger paste, stirring for a few minutes until aromatic. Add in curry paste and tamarind, 1 can of coconut milk, Siracha, potatoes and beef stock.
2. Put ribs back in sauce, put lid on pan and roast in oven 3 hours, turning ribs occasionally. Remove pan from oven, skim oil from top. Return to oven without the pan lid and turn oven up to 200C, the sauce will reduce and flavour will intensify. Caramelization around edges is ideal.
3. Rinse rice until water runs clear, soak in enough cold water to cover for an hour. Drain and leave in colander for a further 5 minutes. Add rice to a large glass oven proof dish. In a saucepan bring to boil 1 can coconut milk, sugar, 1 cup water and pinch of salt. Pour liquid over the rice, cover with lid or foil, and place in the oven at 200C.
4. Bake rice for 50 minutes, or until all fluid is completely absorbed. Allow to rest covered for an additional 15 minutes, this will fluff the rice up. Serve hot rice in a bowl with ribs and curry, top with peanuts, chilli oil, coriander and fresh chilli.