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.



  • 3 pounds 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 teaspoons minced fresh lemongrass

  • 2 cloves garlic, minced

  • 3 tablespoons Thai red curry paste

  • 1 tablespoon packed brown sugar

  • 1 14 ounce unsweetened coconut milk

  • 1 tablespoon fish sauce

  • 4 baby bok choy, halved lengthwise

  • Mint leaves

  • Lime wedges


  • 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.

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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.

Nutrition Facts

808 calories, 52 g fat (27 g saturated fat, 2 g polyunsaturated fat, 21 g monounsaturated fat), 242 mg cholesterol, 1459 mg sodium, 12 g carbohydrates, 3 g fiber, 6 g sugar, 70 g protein.