Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 50 grams of goraka paste, 40 grams of grated fresh ginger, 30 grams of minced fresh garlic, 3 finely chopped green chilies, 2 tablespoons of freshly crushed black peppercorns, 3 tablespoons of roasted Sri Lankan curry powder, 1 teaspoon of turmeric powder, 2 teaspoons of salt, and 60 milliliters of coconut vinegar in a large bowl.

2. 2

   Add 2 kilograms of beef short ribs to the marinade, ensuring all surfaces are well coated, then cover the bowl and refrigerate for at least 4 hours or preferably overnight.

3. 3

   Light your charcoal grill and allow the coals to reach a medium-high heat, then remove the marinated short ribs from the refrigerator, scraping off any excess marinade but reserving it.

4. 4

   While the grill heats, prepare the goraka glaze by combining 200 milliliters of full-fat coconut milk, 50 grams of grated palm jaggery, 2 pieces of soaked dried goraka, and 1 tablespoon of freshly crushed black peppercorns in a small saucepan over medium heat, simmering for 10-15 minutes until slightly thickened.

5. 5

   Place the short ribs directly on the hot grill grates, searing each side for 3-4 minutes until nicely charred, then move them to a cooler part of the grill to cook indirectly for 30-40 minutes, turning occasionally.

6. 6

   During the indirect cooking phase, baste the short ribs with the prepared goraka glaze every 10 minutes until they are tender and cooked to your desired doneness, with an internal temperature of at least 60-65°C for medium-rare.

7. 7

   Remove the charcoal-grilled short ribs from the grill and let them rest on a cutting board for 10 minutes before slicing and serving.