Why not treat yourself to this Braised Killenure Dexter Beef Short Ribs recipe from Executive Chef Tao at SABA Dublin.
This authentic dish is served with lemongrass and chilli vermicelli noodles.
- 400 g Dexter beef short ribs
- 2 lemongrass stalks crushed
- 4 light soy sauce
- 3 oyster sauce
- 3 rice wine
- 1 dark soy sauce
- 1 ½ palm sugar
- 2 chillies
- 100 g ginger
- 4 lime leaves kaffir
- 4 garlic cloves
- 500 ml water
- 150 g noodles vermicelli
- 50 g string beans cut into 2” pieces
- 1 red chilli sliced
- 2 garlic cloves chopped
- 3 rapeseed oil
- 100 ml juice from the cooked beef rib
- 1 lemongrass finely sliced stalk
- 2 rapeseed oil
- Mix the soy sauce, oyster sauce, rice wine, dark soy sauce, palm sugar, chilli, ginger, lemongrass, garlic, kaffir lime leaves and water together.
- Completely cover the beef short ribs with the marinade sauce. Place in the fridge to marinate for at least two hours or ideally overnight.
- Preheat your oven to 150 degrees celsius.
- Place the ribs in a heavy ovenproof dish with the marinade.
- Cover the beef short ribs with tin foil and place in the oven for 2 hours until the ribs are tender.
- Once cooked, remove the short ribs and keep to one side.
- Bring a wok to a medium to high heat and add the rapeseed oil.
- Add the noodles, string beans and chillies and crushed garlic, stir until they are well combined and then place onto a plate.
- Bring another wok to a medium heat and add rapeseed oil and lemongrass.
- Stir until you get a nice aroma and add the the remaining sauce from cooked beef short ribs.
- Remove the bones from each short ribs, slice into two or three pieces and place on the plate with the noodles.
- To serve, pour your rich jus onto the short ribs and enjoy.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.