large piece of ginger, finely chopped

large pack cilantro, stalks and leaves separated

1 tbsp garlic infused oil

1 tbsp vegetable oil

4 beef short ribs

1 tsp golden caster sugar

1 tbsp gluten free soy sauce

500ml low FODMAP chicken stock

3 star anise

2 tbsp Chinese black rice wine vinegar

cooked basmati rice, to serve

For the herb salad

1 Thai red chili, chopped

cilantro leaves (from the pack above)

small pack mint leaves

juice 1 lime

1 tsp Thai fish sauce


In a mini chopper, make a paste with the ginger, cilantro stalks and garlic infused oil, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove.

Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the gluten free soy sauce, star anise and enough chicken stock to just cover the ribs.

Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan.

Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Asian short ribs with herb salad
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