Thai · Main Dishes

Standing Rib Roast with Tamarind-Coconut Gravy and Charred Brassicas

Laila Bazahm

by Laila Bazahm

El Raval, Siti

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At Siti, I love bridging the warmth of Southeast Asian home cooking with the comfort of Western classics. This rib roast does exactly that — rich, caramelized beef glazed with kecap manis and tamarind, aromatic from lemongrass and garlic, and finished with a silky coconut gravy that feels both familiar and entirely new. Charred cabbage, broccolini, and broccoli on the side bring color, crunch, and a hint of smoke — the kind of bright counterpoint that makes every bite feel like a celebration. If a Texas table took a tropical vacation, this might be what it served for Thanksgiving dinner.
Tastes
Colors
Techniques
DietaryGluten-Free · Vegan · Nut-Free · Sesame-Free
Yield1 rib roast
Serves (~6 oz cooked meat per person)
TimeActive 45m · Inactive 2h 40m · Total 3h 25m

Ingredients

1 lb Rib Roastbone-in
2 Tbsp Soy Sauce
1 Tbsp kecap manissweet soy sauce
2 Tbsp Fish Sauce
4 Lemongrassbruised and finely minced
6 cloves Garlicgrated
1 tsp Black Peppercornground, freshly
1 tsp Turmericpowder
1 Tbsp Palm Sugaror brown sugar
1 Tbsp tamarind juice
1 Tbsp Limesjuiced
1 Thai Chile Pepperthinly sliced (optional)
2 Medium Shallotsminced
1 cup Beef Brothor roasting pan drippings plus water
1 Tbsp Fish Sauce
1 tsp Limesjuiced
Salt, to taste
½ head Green Cabbagecut into wedges
1 bunch Broccolini
1 head Broccolicut into florets
1 Tbsp Ginger Rootminced
Salt, to taste
Basil or Mint or Cilantrobasil, cilantro, mint
Fried Shallots

Sourcing Tips

Fresh Gingerroot: Texas-grown ginger is often available this time of year from Emadi Acres at Mueller Farmers Market.

Instructions

••
a. In a small bowl, whisk together oil, soy sauce, kecap manis, fish sauce, palm sugar, lemongrass, garlic, coriander, and pepper.
b. Rub the marinade all over the roast.
c. Place on a rack set over a tray and refrigerate uncovered overnight. This helps the surface dry slightly for a better crust — think of it as a mini dry-age.
Preheat oven to 450 °F.
Place the roast fat-side up in a roasting pan. Roast for 20 minutes to develop color.
Lower heat to 300 °F and continue roasting until the internal temperature reaches 125 °F for medium-rare, about 1 hour 45 minutes.
Transfer to a cutting board and rest 30 minutes before carving.
Chef Tip: Don’t skip the rest! This locks in the juices and gives you time to make the gravy.
When the beef is nearly done, prep the vinaigrette by whisking together turmeric, palm sugar, tamarind juice, lime juice, coconut milk, oil, and chili. Set aside until just before serving.
Spoon some fat from the roasting pan into a sauté pan.
Add the shallots and sauté until translucent.
Stir in tamarind paste, beef broth, and coconut cream; simmer 5-7 minutes.
Season to taste with fish sauce, lime juice and salt.
Chef Tip: The gravy should look glossy and coat the back of a spoon.
Increase oven temp to 475 °F (or fire up the grill).
Toss cabbage wedges, broccolini, and broccoli with oil, ginger, and salt.
Roast or grill until the edges are deeply charred and tender, turning halfway through.
Toss with vinaigrette just before serving.
Slice the rib roast thickly and spoon over tamarind-coconut gravy. Arrange charred vegetables on the side. Garnish with fresh herbs and fried shallots.
Finished cooking?

Serving & Keeping

Serve: Hot
Make ahead: Marinate the roast up to 24 hours in advance.
Keeps: Refrigerate leftover beef and gravy separately; both keep well for 3–4 days.
Surplus Ingredients: If you have extra coconut cream, you can stir into coffee or use in mashed sweet potatoes.