Recipes and Cooking Coconut-Curry Short Ribs 5.0 (3) Add your rating & review We know it's tough to wait while you braise short ribs, but the low-and-slow method produces the juiciest, tastiest results. Red curry and coconut milk gives this super tender rib recipe a taste of Thai flavors. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 30 mins Total Time: 2 hrs 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 pound bone-in beef short ribs, cut into 2- to 3-rib portions* ½ teaspoon salt 1 tablespoon coconut oil or vegetable oil 1 shallot, finely chopped 1 tablespoon grated fresh ginger 2 teaspoon minced fresh lemongrass* 2 cloves garlic, minced 3 tablespoon Thai red curry paste 1 tablespoon packed brown sugar 1 14 ounce can unsweetened coconut milk 1 tablespoon fish sauce 4 heads baby bok choy, halved lengthwise Mint leaves Lime wedges Directions Season meat with 1/2 tsp. salt. Preheat oven to 325ºF. In a 5- to 6-quart Dutch oven heat oil over medium-high. Cook ribs in batches 3 to 5 minutes on each side until deep brown. Transfer to plate. Reduce heat to medium. Add shallot, ginger, lemongrass, and garlic; cook 1 minute. Stir in curry paste and brown sugar; cook 1 minute. Stir in coconut milk and fish sauce; bring to a simmer. Return ribs and juices to pot, meat side down. Cover; braise in oven 2 to 2 1/2 hours or until meat is fork-tender. Transfer meat to a platter; keep warm. Skim fat from braising liquid. Bring liquid to a simmer over medium-high. Add bok choy; simmer 2 to 3 minutes or until just tender, turning once. Transfer bok choy to platter with meat. Pour liquid over. Serve with mint and lime wedges. Makes 4 to 6 servings. *Short Ribs You'll often find single-rib portions in the meat case; these will work. But we like the two- to three-rib portions for their pretty presentation; ask your butcher to cut them for you. *Lemongrass Lemongrass can be found near the fresh herbs at many grocery stores or Asian markets. To prepare it, remove the root end and any dried outer layers. Chop the tender portions as finely as possible to avoid stringy fibrous pieces. Rate it Print Nutrition Facts (per serving) 808 Calories 52g Fat 12g Carbs 70g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 808 % Daily Value * Total Fat 52g 67% Saturated Fat 27g 135% Cholesterol 242mg 81% Sodium 1459mg 63% Total Carbohydrate 12g 4% Total Sugars 6g Protein 70g Vitamin C 46mg 230% Calcium 153mg 12% Iron 10.4mg 58% Potassium 968mg 21% Fatty acids, total trans 2g Folate, total 90mcg Vitamin B-12 9mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.