Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil
Tender strips of beef short ribs marinated in a fragrant coconut-lemongrass mixture, grilled to perfection and served with a spicy peanut-chile oil. This Southeast Asian-inspired dish combines rich, savory flavors with a gentle heat and nutty finish.
Ingredients
- •1 stalk lemongrass stalk
- •1 large shallot
- •2 cloves garlic
- •1 piece ginger
- •½ cup vegetable oil
- •½ teaspoon kosher salt
- •4 whole guajillo chiles
- •1 teaspoon crushed red pepper flakes
- •¼ cup crushed peanuts
- •2 teaspoons fish sauce
- •1¼ pounds beef short ribs
- •1 stalk lemongrass stalk
- •2 cloves garlic
- •1 piece ginger
- •¾ cup coconut milk
- •2 tablespoons fish sauce
- •2 tablespoons brown sugar
- •1 tablespoon lime juice
- •1 teaspoon turmeric
- •2 tablespoons vegetable oil
- •1 teaspoon kosher salt
- •8 pieces metal skewers
Cooking Instructions
- 1.
Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking a few times against a cutting board. Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, oil, and salt and bring to a gentle simmer over medium heat. Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15-20 minutes. Remove from heat and add chiles and red pepper flakes, pushing down with a spoon and stirring occasionally until chiles soften slightly. Purée in a blender until chiles are broken down to small flecks (be careful not to overprocess). Transfer to a small bowl; stir in peanuts and fish sauce.
20 min
- 2.
To make them easier to slice, freeze ribs just until very firm around edges, 20-30 minutes.
25 min
- 3.
Meanwhile, remove tough outer layers from lemongrass. Finely grate bottom third of stalk; discard remainder or freeze for another use. Combine lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric in a large resealable plastic bag. Slice short ribs lengthwise against the grain into 1/4"-thick strips and add to bag. Seal bag, pressing out air, and chill at least 2 hours and up to 2 days.
120 min
- 4.
Prepare a grill for medium-high heat; oil grates. Remove beef from marinade, letting excess drip off. Thread onto 6-8 skewers, folding back and forth in accordion style; season lightly with salt. Grill, turning once, until browned and just cooked through, about 5 minutes. Serve beef with peanut-chile oil.
15 min
- 5.
Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using.