Entree: Indonesia – Sulawesi – Konro Bakar (Grilled Makassarese beef short ribs marinated in a warm, aromatic sweet-spicy spice paste and kecap manis glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 4 hrs

Total 4 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef short ribs, cut into individual ribs
- 4 shallots, peeled
- 4 cloves garlic
- 2 tbsp (30 g) coriander seeds, toasted
- 1 tsp (5 ml) ground nutmeg
- 1 tbsp (15 g) tamarind paste
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) ground white or black pepper
- 1-inch (2.5 cm) piece fresh galangal or ginger, peeled and chopped (approx. 1 tbsp (15 g))
- 2 stalks lemongrass, white parts bruised and finely sliced
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (30 ml) water (to loosen paste if needed)
- Lime wedges, for serving
- Fresh cilantro or scallions, chopped, for garnish

Show original ingredient measurements

- 2 lb (900 g) beef short ribs, cut into individual ribs
- 4 shallots, peeled
- 4 cloves garlic
- 2 tbsp (30 g) coriander seeds, toasted
- 1 tsp (5 ml) ground nutmeg
- 1 tbsp (15 g) tamarind paste
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) ground white or black pepper
- 1-inch (2.5 cm) piece fresh galangal or ginger, peeled and chopped (approx. 1 tbsp/15 g)
- 2 stalks lemongrass, white parts bruised and finely sliced
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (30 ml) water (to loosen paste if needed)
- Lime wedges, for serving
- Fresh cilantro or scallions, chopped, for garnish

Instructions

1. In a mortar and pestle or food processor, pound or blend shallots, garlic, toasted coriander seeds, ground nutmeg, galangal (or ginger), lemongrass, tamarind paste, palm sugar, pepper, and salt into a coarse paste. Add 2 tbsp (30 ml) water if needed to form a spreadable paste.
2. Place short ribs in a large bowl or resealable bag. Add the spice paste and vegetable oil; rub thoroughly so ribs are well coated. Marinate at least 4 hours or preferably overnight in the refrigerator.
3. Remove ribs from refrigerator 30 minutes before cooking to come toward room temperature. Preheat a charcoal grill to medium-hot or preheat broiler/grill pan.
4. Grill ribs over medium-hot fire, turning every 4–6 minutes. During the last 8–10 minutes of cooking, baste generously with kecap manis mixed with lime juice and remaining oil to form a sticky glaze. Cook until ribs are charred at edges and cooked through, about 20–25 minutes total depending on thickness.
5. Transfer ribs to a platter, let rest 5 minutes. Garnish with chopped cilantro or scallions and serve with lime wedges and steamed rice or rice cakes.