Gulai Merah (Red Short Ribs of Beef)

Gulai Merah is a Sumatran beef braise where short ribs simmer in a fiery red spice paste until fork-tender and deeply flavored. The paste is built from fresh chiles, shallots, garlic, ginger, coriander, and turmeric, all processed to a smooth sauce that doubles as a marinade before cooking.

Marinating the short ribs for 30 minutes lets the aromatics penetrate the meat before it hits the hot oil. The stir-fry step that follows cooks the raw spice paste, driving off moisture and concentrating the flavors. Salam leaf (Indonesian bay leaf), laos (galangal), and lemongrass go in at this stage, adding layers of fragrance that infuse the braising liquid.

After an hour of covered simmering, the sauce reduces into a thick, glossy coating that clings to each piece of rib. The beef should be tender enough to pull apart easily.

Kitchen Tips

• Process the spice paste until genuinely smooth. Coarse bits won’t dissolve during cooking and leave a grainy sauce.
• Seed the chiles if you want less heat, but keep at least a few seeds in. The heat is part of what makes gulai merah “red."
• Watch the liquid level during braising. Short ribs need a full hour, and if the sauce reduces too fast the spices scorch on the bottom. Add water as needed.
• If you can’t find salam leaf, bay leaf is a rough substitute, though the flavor is different. Salam is more floral and less medicinal.

Variations

• Add coconut milk in place of half the water for a richer, creamier gulai.
• Use bone-in beef chuck or oxtail instead of short ribs for a different cut with similar braising results.
• Stir in a tablespoon of tamarind paste for a tangy, sour note that’s common in other Sumatran gulai variations.