Beef Rendang Ribeye

Beef
Mains
Malay
One-pan
Party

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

1-2 Pax

Beef rendang, a beloved dish across Singapore, Malaysia and Indonesia, is known for its deep spices and rich coconut aroma.

This version takes everything you love about the classic – tender, aromatic and turns it up a notch with OP Ribs, aka bone-in ribeye. 

Slow-roasted, pan-seared and glazed in a rich coconut-spice rendang sauce, this is the kind of recipe that keeps mouth watering and disappears fast. 

Pair it with acar slaw or begedil mash for the ultimate feast! 

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
Beef rib
0.00
kg
kg
Beef rib

Rendang Dry Rub

0.00
tsp
tsp
Ground coriander
0.00
tsp
tsp
Ground coriander
0.00
tsp
tsp
Ground cumin
0.00
tsp
tsp
Ground cumin
0.00
tsp
tsp
Turmeric powder
0.00
tsp
tsp
Turmeric powder
0.00
tsp
tsp
Chilli powder
0.00
tsp
tsp
Chilli powder
0.00
tsp
tsp
Cinnamon powder
0.00
tsp
tsp
Cinnamon powder
0.00
tsp
tsp
Ground white pepper
0.00
tsp
tsp
Ground white pepper
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Brown sugar
0.00
tsp
tsp
Brown sugar

Rendang Paste

0.00
Shallots
0.00
Shallots
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
stalk
stalk
Lemongrass
0.00
stalk
stalk
Lemongrass
0.00
pc
pc
Galangal, or ginger
0.00
pc
pc
Galangal, or ginger
0.00
Kaffir lime leaves
0.00
Kaffir lime leaves
0.00
Dried chilies
0.00
Dried chilies
0.00
tbsp
tbsp
Coconut cream, or coconut milk
0.00
tbsp
tbsp
Coconut cream, or coconut milk
0.00
tsp
tsp
Tamarind paste, or lime juice
0.00
tsp
tsp
Tamarind paste, or lime juice
0.00
tsp
tsp
Palm sugar, or brown sugar
0.00
tsp
tsp
Palm sugar, or brown sugar
Pinch of salt
Pinch of salt

Steps

1

For beef dry rub, mix all dry ingredients well. Rub evenly over the beef ribs and let it rest for at least 30 minutes.
For beef dry rub, mix all dry ingredients well. Rub evenly over the beef ribs and let it rest for at least 30 minutes.
Mark as completed

2

While resting, pre-heat oven at 180℃.
While resting, pre-heat oven at 180℃.
Mark as completed

3

Place the ribs on a wire rack over a baking tray. This will help to create a better airflow that’ll help cook the ribs evenly.
Place the ribs on a wire rack over a baking tray. This will help to create a better airflow that’ll help cook the ribs evenly.
Mark as completed

4

Roast for 30 minutes, flipping the beef halfway.
Roast for 30 minutes, flipping the beef halfway.
Mark as completed

5

If you have a meat thermometer, get the internal temperature to 50-52℃. Rest for 10 minutes.
If you have a meat thermometer, get the internal temperature to 50-52℃. Rest for 10 minutes.
Mark as completed

6

For the rendang paste, add all the ingredients into a blender. Blend until it becomes a smooth paste.
For the rendang paste, add all the ingredients into a blender. Blend until it becomes a smooth paste.
Mark as completed

7

In a cast iron pan, add neutral oil and wait until it starts smoking.
In a cast iron pan, add neutral oil and wait until it starts smoking.
Mark as completed

8

Sear the ribs on both sides for 2-3 minutes, until browned and crust forms.
Sear the ribs on both sides for 2-3 minutes, until browned and crust forms.
Mark as completed

9

Add in rendang paste and glaze the ribs. The sauce will keep the meat moist and prevent burning.
Add in rendang paste and glaze the ribs. The sauce will keep the meat moist and prevent burning.
Mark as completed

10

Remove rib from pan, let it rest for 5-10 minutes before slicing.
Remove rib from pan, let it rest for 5-10 minutes before slicing.
Mark as completed

11

Garnish with Serunding and thinly sliced kaffir lime leaves.
Garnish with Serunding and thinly sliced kaffir lime leaves.
Mark as completed

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