TasteToronto | Bò Kho Short Ribs

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Bò Kho Short Ribs

Easy

Bò Kho Short Ribs

Vicky Tran

Vicky Tran

Instagram
Bò Kho Short Ribs

Method

Bò Kho Short Ribs 10 Steps

  • Step 1

    Cut in between each split short rib bone to separate into individual pieces, you should have 8 total.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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 pasteminced garlic as well as the remaining 1 tablespoon of Bò Kho seasoning and cook for 3-4 minutes.

  • Step 6

    Add in the coconut water and using the wooden spoon, scrape up all browned bits from the bottom of the pot.

  • Step 7

    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.

  • Step 8

    After 1 hour, add in the carrot chunks. Cover with a lid and continue to simmer for 30 minutes.

  • Step 9

    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.

  • Step 10

    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.

Tags:

Toronto Recipes

Ribs

Bò Kho Ribs

Bò Kho Short Ribs

Easy

Bò Kho Short Ribs

Vicky Tran

Vicky Tran

Instagram
Bò Kho Short Ribs

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Inactive Time:

4 hours 0 mins

Cook Time:

2 hours 30 mins

0.0

Rate This Recipe

Vietnamese

Main Dishes

Ingredients

Bò Kho Short Ribs

  • 1 x 4 bone short rib rack, cut crossways down the middle (ask your butcher to do this with a bandsaw so that each bone is about 3 ½ - 4 inches long)

  • 2 tablespoons fish sauce, divided

  • 2 tablespoons Bò Kho seasoning, divided

  • 1/2 teaspoon sugar

  • 1 medium yellow onion, sliced

  • 2 tablespoons vegetable oil

  • 3 fresh lemongrass stalks, white and light green parts only

  • 1/4 cup tomato paste

  • 4 cloves garlic, minced

  • 4 cups unsweetened coconut water

  • 4 cups beef stock

  • 3 pieces whole star anise

  • 1 pound carrots, peeled and cut into 1 ½ inch pieces

  • 1 pound daikon radish, peeled and cut into ½ inch half moon pieces

To Serve

  • Fresh cracked black pepper

  • Thai basil leaves

  • Cilantro sprigs

  • Lime wedges

  • Fresh chilies

  • Vietnamese Baguettes (or crusty bread of choice)

Send list of ingredients to myself

Method

Bò Kho Short Ribs 10 Steps

  • Step 1

    Cut in between each split short rib bone to separate into individual pieces, you should have 8 total.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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 pasteminced garlic as well as the remaining 1 tablespoon of Bò Kho seasoning and cook for 3-4 minutes.

  • Step 6

    Add in the coconut water and using the wooden spoon, scrape up all browned bits from the bottom of the pot.

  • Step 7

    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.

  • Step 8

    After 1 hour, add in the carrot chunks. Cover with a lid and continue to simmer for 30 minutes.

  • Step 9

    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.

  • Step 10

    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.

Tags:

Toronto Recipes

Ribs

Bò Kho Ribs

Bò Kho Short Ribs