Authentic Rawon: Grilled Rib Black Soup - Indonesian Recipe

Name: Authentic Rawon: Grilled Rib Black Soup - Indonesian Recipe
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1 kg Beef Ribs (Preferably short ribs, bone-in); 5-7 pieces Kluwak Nuts (Extract the black pulp); 8-10 pieces Shallots (For spice paste); 5 cloves Garlic (For spice paste); 3-5 pieces Red Chilies (Adjust to taste); 2 cm Ginger (Fresh, peeled, for spice paste); 2 cm Turmeric (Fresh, peeled, for spice paste); 3 cm Galangal (Fresh, peeled, for spice paste); 4-5 pieces Candlenuts (Roasted); 1 tsp Cumin Powder; 1 tsp Coriander Powder; 2 stalks Lemongrass (Bruised); 3-4 pieces Salam Leaves (Indonesian bay leaves); 3-4 pieces Lime Leaves (Kaffir lime leaves); 3-4 tbsp Vegetable Oil (For sautéing); 2-2.5 liters Beef Broth or Water; 1-2 tsp Salt (To taste); 1 tsp Sugar (To taste); 1 cup Bean Sprouts (For garnish); 2 tbsp Fried Shallots (For garnish); 1-2 pieces Lime Wedges (For garnish); To serve per person Steamed Rice

Discover how to make authentic Indonesian Grilled Rib Black Soup, known as Rawon. This rich and savory soup features tender grilled beef ribs simmered in a unique black broth, colored and flavored by kluwak nuts, and infused with aromatic spices. A truly delicious and comforting dish perfect for any occasion.

#Rawon

#Indonesian Food

#Beef Ribs

#Black Soup

#Comfort Food

#Traditional Recipe

#Grilled Meat

Finished Rawon with Garnishes

Recipe Information

45m

Prep Time

Cook Time

3h 45m

Total Time

Servings

Medium

Indonesian

English

Nutrition (per serving)

550

Calories

45g

Protein

25g

Carbs

35g

Fat

Grilled Beef Ribs

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spice Paste Ingredients

Instructions

0/6 completed

1
Crack open the kluwak nuts, extract the black pulp, soak it in a small amount of hot water for 15 minutes, then mash it into a smooth paste. Set aside.
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20m
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Crack open the kluwak nuts, extract the black pulp, soak it in a small amount of hot water for 15 minutes, then mash it into a smooth paste. Set aside.
20m
Ensure kluwak is fresh and not bitter. Taste a tiny bit before using.
2
Season the beef ribs with salt and pepper. Grill them over medium-high heat until nicely browned on all sides. This step adds depth of flavor. You can also pan-sear them.
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15m
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Season the beef ribs with salt and pepper. Grill them over medium-high heat until nicely browned on all sides. This step adds depth of flavor. You can also pan-sear them.
15m
Browning creates a delicious crust and enhances flavor. Don't overcrowd the grill/pan.

3
Combine shallots, garlic, red chilies, ginger, turmeric, galangal, roasted candlenuts, cumin powder, and coriander powder in a food processor or mortar and pestle. Blend or pound until a very fine and smooth paste is formed.
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10m
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Combine shallots, garlic, red chilies, ginger, turmeric, galangal, roasted candlenuts, cumin powder, and coriander powder in a food processor or mortar and pestle. Blend or pound until a very fine and smooth paste is formed.
10m
For an authentic taste, use a mortar and pestle, though a food processor is quicker.
4
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté, stirring constantly, for 8-10 minutes until fragrant and the oil separates. Stir in the mashed kluwak pulp, bruised lemongrass, salam leaves, and lime leaves. Continue to cook for another 2-3 minutes.
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15m
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Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté, stirring constantly, for 8-10 minutes until fragrant and the oil separates. Stir in the mashed kluwak pulp, bruised lemongrass, salam leaves, and lime leaves. Continue to cook for another 2-3 minutes.
15m
Properly sautéing the paste is crucial for developing deep flavors.
5
Add the grilled beef ribs to the pot with the sautéed spice paste. Pour in the beef broth or water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef ribs are very tender and almost falling off the bone.
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3h
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Add the grilled beef ribs to the pot with the sautéed spice paste. Pour in the beef broth or water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef ribs are very tender and almost falling off the bone.
3h
Low and slow simmering ensures tender, flavorful ribs. Check liquid level occasionally.

6
Once the ribs are tender, season the soup with salt and sugar to taste. Ladle the hot Rawon into serving bowls. Garnish generously with fresh bean sprouts, fried shallots, and serve immediately with steamed rice and lime wedges on the side. Optionally, add a dollop of sambal for extra heat.
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5m
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Once the ribs are tender, season the soup with salt and sugar to taste. Ladle the hot Rawon into serving bowls. Garnish generously with fresh bean sprouts, fried shallots, and serve immediately with steamed rice and lime wedges on the side. Optionally, add a dollop of sambal for extra heat.
5m
Rawon is traditionally served with a variety of fresh garnishes. Don't skip them!