Bò Kho Short Ribs 10 Steps
Cut in between each split short rib bone to separate into individual pieces, you should have 8 total.
In a small bowl, combine 1 tablespoon of the fish sauce with 1 tablespoon of the Bò Kho seasoning, the granulated sugar and stir to combine until a paste forms. In a large mixing bowl, combine the short rib pieces with the sliced yellow onions, and mix the fish sauce -spice mix all over and massage well into each piece of beef. Cover and refrigerate for 4-6 hours.
Warm a large Dutch oven on medium to medium high heat, add in the vegetable oil. Scrape off and reserve the onions from the marinated beef. Working in batches to avoid overcrowding, begin searing the short rib pieces for approximately 3-4 minutes per side or until deeply browned, remove and set aside.
Once all of the beef has been browned, drain off and discard most of the fat in the pot leaving just enough to lightly coat the bottom. Add in the marinated onions, turn the heat to low and cook covered for approximately 5 minutes until the onions have softened and the browned bits from the bottom of the pot begin lifting when scraped with a wooden spoon.
Use the back of a knife or a meat mallet to pound the lemongrass stalks to release aromas and oils, then cut into 3 inch pieces. Add the lemongrass pieces along with the tomato paste, minced garlic as well as the remaining 1 tablespoon of Bò Kho seasoning and cook for 3-4 minutes.
Add in the coconut water and using the wooden spoon, scrape up all browned bits from the bottom of the pot.
Add in the beef stock, star anise, and browned short rib pieces. There should be enough liquid to ensure that the beef is just covered, add in more broth or water if needed. Bring to a simmer, cover with a lid and cook for 1 hour skimming fat and impurities from the surface as needed.
After 1 hour, add in the carrot chunks. Cover with a lid and continue to simmer for 30 minutes.
After 30 minutes, add in the daikon radish pieces and return to a simmer for another 30-45 minutes or until the beef is tender.
Fish out the lemongrass stalks and adjust seasoning with additional fish sauce. Serve in warm bowls topped with freshly cracked black pepper, Thai basil leaves, cilantro sprigs, lime wedges, red chilies as well as crusty bread for dipping.