Authentic Lao Ragou Recipe | How to Make the Best Lao Style Ragu
Learn how to make an authentic and delicious Lao ragu with this step-by-step recipe! Featuring bone-in short ribs marinated in a blend of salt, brown sugar, and MSG, this savory dish is packed with rich flavors like oyster sauce, garlic, and padaek. I'll show you how to sear the beef, add in fresh veggies like mushrooms, tomatoes, carrots, potatoes, and onions, and let it stew to perfection in a tomato-based sauce. Plus, I'll give you tips on adjusting the fish sauce, padaek, and black pepper to your liking. Serve with a baguette for dipping and enjoy a taste of Laos in your own home!
- Prep time
- 15 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lb bone-in short ribs
- 1/4 cup oyster sauce
- 1/2 tbsp brown sugar
- 1/2 tbsp kosher salt
- 1/2 tbsp MSG
- 2 tbsp vegetable oil
- 1 bundle green onion, chopped
- 7 cloves garlic, chopped
- 29 oz tomato sauce
- 1/4 cup tomato paste
- 4 round tomatoes, diced
- 1 liter water (more if needed)
- 8 oz white mushrooms, sliced
- 2 carrots, peeled and cut into bite-sized pieces
- 1 potato, peeled and cut into bite-sized pieces
- 1 yellow onion, peeled and cut into bite-sized pieces
- 1 tbsp padaek
- 1 tsp black pepper
- Baguette for serving
Instructions
- 1
In a large bowl, combine the oyster sauce, brown sugar, kosher salt, and MSG. Add the short ribs and coat them well with the marinade. Cover and refrigerate for at least 1 hour.
- 2
In a large pot, heat 2 tbsp of vegetable oil over medium-high heat. Add the short ribs, meat side down, and sear for 2-3 minutes until browned. Remove the short ribs from the pot and set aside.
- 3
Pour a little bit of water into the pot and scrape the bottom to deglaze. Pour the deglaze liquid into the bowl with the marinade.
- 4
In the same pot, add the chopped green onion and garlic. Sauté for a few minutes until fragrant.
- 5
Return the short ribs to the pot, along with any juices in the bowl. Add the tomato sauce, tomato paste, diced tomatoes, and sliced mushrooms. Stir well.
- 6
Add enough water to cover the short ribs. Cover the pot and bring to a simmer. Reduce the heat to low and let it stew for 2 hours, or until the meat is tender.
- 7
Add the chopped carrots and cook for 15 minutes. Add the chopped potatoes and cook for another 15 minutes. Finally, add the chopped onion, padaek, and black pepper. Stir well and cook for 5 more minutes. Add more water if the sauce is too thick.
- 8
Garnish with chopped green onion and serve hot with baguette for dipping. Enjoy!