Slow-cooked beef ribs in aromatic spice paste
Konro daging is a signature Buginese dish featuring beef ribs slowly cooked in a fragrant spice paste, resulting in meat so tender it falls from the bone.
Serves 4
Dry-toast coriander seeds in a pan for 2-3 minutes. Grind into powder using mortar and pestle.
Toasting releases essential oils
Pound shallots and garlic with turmeric and ground coriander into a paste using mortar and pestle.
A food processor can speed this up
Heat oil in a large pot. Sear beef ribs on all sides until browned (about 8 minutes). Remove and set aside.
Good browning develops deep flavors
Add spice paste to the pot, stir-fry for 2 minutes until fragrant. Return ribs, pour in coconut milk and 1 cup water. Cover and simmer for 60-90 minutes until ribs are tender, stirring occasionally.
Use a slow cooker for even gentler cooking
The longer you cook, the more tender the meat
Reduce sauce at the end for concentrated flavor
Use chicken or pork instead of beef
Add potatoes or carrots for a one-pot meal
Make spicier version by adding fresh chilies
Keeps refrigerated for 3-4 days. Excellent for reheating.
Konro is a beloved Buginese specialty from South Sulawesi, reflecting the region's rich spice heritage and slow-cooking traditions.
Yes, though bone-in ribs add more flavor and texture.
Meat should be fork-tender and nearly falling from the bone.
Per serving · 4 servings total
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