Ingredients

The following ingredients have 2 Servings
  • 1 pound short ribs, deboned
  • 1 teaspoon white pepper
  • 2 stalks of lemongrass, bruise by hitting it with the back of a knife
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark brown sugar
  • 2 garlic cloves, chopped finely
  • 1 tablespoon dried chili flakes
  • 2 tablespoons fish sauce
  • 2 tablespoons of water
  • 1 shallot, sliced thinly
  • 1 1/2 tablespoons fresh lime juice
  • 1 small handfuls cilantro, chopped
  • 1 pinch of sugar

Instruction

  • Combine marinate ingredients in large bowl; add short ribs and marinate for 2~24 hours. In the meantime combine the dipping sauce ingredients and put away in the fridge until needed.
  • Pre-heat oven to 250 and line baking pan with parchment paper; drain the short ribs and evenly distribute onto the pan; bake for 30~40 minutes, or until internal temperature is 160.
  • Pan Searing for flavor: Heat a heavy bottomed skillet over medium-high heat until smoking, with some of the oil from the meat; place the cooked meat, meaty side down, until well-browned 2~3 minutes for both sides. Set aside and let it sit for 5 minutes or so before cutting.
  • Spoon sauce over the meat and serve warm with balsamic rice.