Members recipe 
Fire & Grill · Indonesian
Iga Bakar Charred Beef Short Ribs with Sambal Merah
Meaty short ribs simmer in a spiced broth of lemongrass, galangal and sweet soy until the meat nearly slips off the bone. A final pass over hot coals with a sticky glaze leaves them smoky and blackened at the edges, ready for a spoonful of fiery red sambal.
Test kitchen note: Chill the braised ribs before grilling if you have time; cold ribs hold together on the grate and char faster without drying out.
Method 7 steps
This recipe is for members
Join to unlock the full ingredient list, all 7 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Fire & Grill
Favourites from this slice
Shish Tawook over Open Flame
Chicken thigh chunks marinate in thick yogurt, lemon, garlic and tomato paste until they are tender enough to cut wit...
Lemongrass Pork Skewers with Cilantro and Scallion
Thin slices of pork shoulder are bunched onto skewers after marinating in lemongrass, fish sauce, shallot and palm su...
Members-only recipe
Hanger Steak with Chimichurri and Butternut Squash Puree
Deeply seared hanger steak is sliced to show a rosy center, then spooned with a sharp parsley and garlic chimichurri....
Grilled Lamb Chops with Rosemary Jus and Dijon
Frenched lamb rib chops get crisp grill marks while staying blushing pink inside, then sit in a glossy rosemary and r...