Coconut-Curry Short Ribs
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.
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 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.