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.
Source: Better Homes and Gardens
Gallery
Credit: Blaine Moats
Recipe Summary
Ingredients
Directions
*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.
Nutrition Facts
Per Serving:
808 calories; fat 52g; cholesterol 242mg; saturated fat 27g; carbohydrates 12g; mono fat 21g; poly fat 2g; trans fatty acid 2g; insoluble fiber 3g; sugars 6g; protein 70g; vitamin a 4712.1IU; vitamin c 46mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 8.7mg; vitamin b6 1mg; folate 90mcg; vitamin b12 9mcg; sodium 1459mg; potassium 968mg; calcium 153mg; iron 10.4mg.