Iga Bumbu Bali: Beef Ribs with 'Balinese' seasoning

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Blend the big red chilies, shallots (8), garlic (3 cloves), ginger (2 cm), and candlenuts (3) into a fine paste.

   Uses 2 big red chillies, chopped · 8 shallots, peeled, chopped · 3 cloves garlic, peeled, chopped · 2 cm ginger, peeled, chopped · 3 candlenuts, chopped

2. 2

   Step 2: Heat the cooking oil (2 tbsp) over medium-high heat.

   Uses 2 tbsp cooking oil

3. 3

   Step 3: Sauté the spice paste with the lemongrass (1) and kaffir lime leaves (2) until fragrant, about 4 minutes.

   Sauté bumbu Bali paste · 4 minUses heated cooking oil · bumbu Bali spice paste · 1 lemongrass, bruised, knotted · 2 kaffir lime leaves

4. 4

   Step 4: Add the beef ribs (500 g) and stir well.

   Uses fried spice paste and aromatic leaves · 500 g beef ribs

5. 5

   Step 5: Add the water (500 ml) and salt to taste (to taste). Add the optional pinch of sugar and 1 tbsp sweet soy sauce if using, then bring to a boil.

   Uses ribs coated in fried spice paste · 500 ml water · Salt to taste · Pinch of sugar (optional) · 1 tbsp sweet soy sauce (optional)

6. 6

   Step 6: Once boiling, lower to medium heat and simmer for about 42–47 minutes, allowing a further 3 minutes for the final stage. The overall 45–50-minute guide depends on the ribs: continue until the meat is tender and the gravy has reduced and thickened.

   Initial beef-rib simmer · 47 minUses beef ribs in bumbu Bali broth

7. 7

   Step 7: For the final 3 minutes of cooking, add the optional whole bird’s-eye chillies (5) if using. Continue simmering for 3 minutes until the ribs are tender and the gravy is reduced.

   Final rib simmer with optional chillies · 3 minUses simmering beef ribs and thickened gravy · 5 whole bird’s-eye chillies (optional)

8. 8

   Step 8: Serve.

   Uses finished iga bumbu Bali