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Executive Chef Tao at SABA
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Course Appetizer
Cuisine Thai
Servings 4
Calories 328 kcal


  • 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

The Jus

  • 100 ml juice from the cooked beef rib
  • 1 lemongrass finely sliced stalk
  • 2 rapeseed oil


Short Ribs

  • 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.

To Finish

  • 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.


Calories: 328kcalCarbohydrates: 39gProtein: 21gFat: 10gSaturated Fat: 3gCholesterol: 43mgSodium: 149mgPotassium: 622mgFiber: 3gSugar: 4gVitamin A: 408IUVitamin C: 53mgCalcium: 37mgIron: 3mg
Keyword World
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