Beef Short Rib Rendang Recipe

Ingredients (24)

• One 5-pound short rib, bone-in cut 1 1/2 inches long
• 0.6 ounce dried chile, soaked in warm water
• 0.8 ounce Thai chile, sliced no stems
• 1.1 ounces galangal, sliced
• 2.4 ounces young ginger, sliced
• 1 ounce tumeric root, sliced
• 12 ounces lemongrass, cleaned and sliced
• 7 ounces shallots, peeled and roughly chopped
• 7 ounces garlic, peeled and roughly chopped
• 3 ounces palm sugar, chopped
• 5 cups coconut milk
• 6 slices assam skin, washed (see note)
• 1/4 cup kosher salt
• 13 ounces kerisik
• 1/4 cup Gula Jawa (a type of palm sugar)
• 1/4 cup water
• 10 makrut lime leaves, very thinly sliced lengthwise
• 3 limes, cut into wedges
• 1 quart jasmine rice, washed and drained
• 1 quart water
• 1 tablespoon salt
• 1 pandan leaf (1.5 ounces), tied in knot
• 3 tablespoons sugar
• 1 can (1 3/4 cups) coconut milk, at 70°F (21°C)