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  • 3 Ratings

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


Credit: Blaine Moats

Recipe Summary

30 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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 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

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.