Tamarind Short Ribs Recipe
montana short ribs, tamarind sauce, crispy sweet potatoes, garlic rainbow carrots, farm hand farm micro-greens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a bowl, combine tamarind paste, soy sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper. Mix well to create a marinade.
- 2
Marinate the Short Ribs
Place the Montana short ribs in a large resealable plastic bag or dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 3
Prepare the Sweet Potatoes
Peel and slice the sweet potatoes into thin rounds. Toss them with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake at 400°F (200°C) for 25-30 minutes or until crispy.
- 4
Cook the Short Ribs
Preheat your oven to 325°F (160°C). Remove the short ribs from the marinade and sear them in a hot skillet for about 3-4 minutes on each side until browned. Transfer them to a baking dish, pour the remaining marinade over the top, and cover with foil. Bake for 2.5 to 3 hours, or until the ribs are tender.
- 5
Sauté the Rainbow Carrots
In a skillet, heat olive oil over medium heat. Add the sliced rainbow carrots and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
- 6
Plate the Dish
Serve the tamarind short ribs on a plate alongside the crispy sweet potatoes and sautéed rainbow carrots. Garnish with micro-greens.
