This dish brings together rich, slow-cooked beef and bright, vibrant flavors. The short ribs are braised until meltingly tender in a sauce of coconut milk, tamarind, and smoked paprika, which imparts a sweet, tangy, and smoky depth. Charred pineapple salsa adds a refreshing pop of acidity and sweetness, while turmeric quinoa provides a lightly spiced, nutty base that balances the richness of the meat.
Every bite combines layers of flavor: the deep umami of the ribs, tropical brightness from the pineapple, and aromatic warmth from the quinoa. It’s a visually striking plate that feels exotic yet comforting, perfect for a gourmet dinner at home.
Ingredients
For the short ribs:
1.5 kg beef short ribs
Salt and black pepper
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 can (400ml) coconut milk
2 tablespoons tamarind paste
1 tablespoon brown sugar
For the charred pineapple salsa:
1 cup fresh pineapple, diced
1 small red chili, minced (optional)
Juice of 1 lime
2 tablespoons chopped cilantro
Pinch of salt
For the turmeric quinoa:
1 cup quinoa, rinsed
2 cups water or stock
1/2 teaspoon turmeric
1 tablespoon olive oil
Salt to taste
Instructions
Preheat oven to 160°C (320°F). Season short ribs with salt and pepper. Heat olive oil in a large oven-safe pot over medium-high heat, and sear ribs on all sides until browned. Remove ribs and sauté onion and garlic in the same pot until softened. Stir in smoked paprika, coconut milk, tamarind paste, and brown sugar. Return ribs to the pot, ensuring they are mostly submerged. Cover and braise in the oven for 2.5–3 hours until the meat is tender and falling off the bone.
Meanwhile, cook quinoa by bringing water or stock, turmeric, olive oil, and salt to a boil. Add quinoa, reduce heat, cover, and simmer for 15–20 minutes until fluffy. For the salsa, char pineapple pieces in a dry skillet over high heat for 2–3 minutes, then combine with lime juice, chili, cilantro, and salt. To serve, plate a portion of turmeric quinoa, top with tender short ribs, and spoon the charred pineapple salsa over the top.
Tips
Sear the ribs thoroughly for maximum flavor before braising.
Adjust tamarind paste and brown sugar to balance tanginess and sweetness.
Let the quinoa rest covered for a few minutes before fluffing for light texture.
Char the pineapple just before serving to maintain freshness and vibrant flavor.
Garnish with extra cilantro or microgreens for visual appeal.