Short Ribs Slow-Roasted in Coconut Milk
Tender beef short ribs slow-cooked in aromatic coconut milk with lemongrass, curry, and Asian spices, finished with a fresh coconut-cilantro gremolata. This rich and flavorful dish combines Southeast Asian flavors with classic braising techniques.
Ingredients
- •⅓ cup unsweetened coconut flakes
- •3 lb beef short ribs
- •1 to taste Kosher salt
- •2 stalks lemongrass
- •1 whole shallot
- •4 cloves garlic
- •2 whole red Fresno chiles
- •1 piece ginger
- •1 can coconut milk
- •1 Tbsp curry powder
- •1 cup cilantro
- •2 Tbsp lime juice
- •4 cups white rice
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10-15 minutes. Let cool.
15 min
- 2.
Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
15 min
- 3.
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3-3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2-2 1/2 hours longer.
360 min
- 4.
Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.
10 min
