Standing Rib Roast with Tamarind-Coconut Gravy and Charred Brassicas

Ingredients

For the Rib Roast

• 1 (5–6 lb) standing rib roast, bone-in
• 3 Tbsp neutral oil
• 2 Tbsp soy sauce
• 1 Tbsp kecap manis (sweet soy sauce)
• 2 Tbsp fish sauce
• 2 Tbsp palm sugar (or brown sugar)
• 4 lemongrass stalks, bruised and finely minced
• 6 garlic cloves, grated
• 1 tsp ground coriander
• 1 tsp freshly ground black pepper

For the Turmeric-Lime Vinaigrette

• 1 tsp turmeric powder
• 1 Tbsp palm sugar (or brown sugar)
• 1 Tbsp tamarind juice
• 1 Tbsp lime juice
• 2 Tbsp coconut milk
• 2 Tbsp neutral oil
• 1 bird’s-eye chili, thinly sliced (optional)

For the Tamarind-Coconut Gravy

• 2 shallots, finely chopped
• 1 cup beef stock (or roasting pan drippings plus water)
• 2 Tbsp tamarind paste
• ½ cup coconut cream
• 1 Tbsp fish sauce
• 1 tsp lime juice
• Salt to taste

For the Charred Brassicas

• ½ head green cabbage, cut into wedges
• 1 bunch broccolini
• 1 head broccoli, cut into florets
• 1 Tbsp fresh ginger, minced
• 2 Tbsp neutral oil
• Salt to taste

For Garnish

• Fresh herbs (basil, cilantro, mint)
• Fried shallots

Instructions

1. Marinate the Rib Roast (10 min active + overnight rest)

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.

2. Roast the Beef (2 hours total)
1. Preheat oven to 450°F.
2. Place the roast fat-side up in a roasting pan. Roast for 20 minutes to develop color.
3. Lower heat to 300°F and continue roasting until the internal temperature reaches 125°F for medium-rare, about 1 hour 45 minutes.
4. 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.

3. Make Vinaigrette (5 min)

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.

4. Make Gravy & Char Vegetables (15-30 min, depending if you double task)
1. To make the gravy
1. Spoon some fat from the roasting pan into a sauté pan.
2. Add the shallots and sauté until translucent.
3. Stir in tamarind paste, beef stock, and coconut cream; simmer 5-7 minutes.
4. Season to taste with fish sauce, lime juice and salt.

Chef Tip: The gravy should look glossy and coat the back of a spoon.

2. To char the vegetables
1. Increase oven temp to 475°F (or fire up the grill).
2. Toss cabbage wedges, broccolini, and broccoli with oil, ginger, and salt.
3. Roast or grill until the edges are deeply charred and tender, turning halfway through.
4. Toss with vinaigrette just before serving.
5. To Serve

Slice the rib roast thickly and spoon over tamarind-coconut gravy. Arrange charred vegetables on the side. Garnish with fresh herbs and fried shallots.