Coconut-Curry Short Ribs

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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.

Coconut-Curry Short Ribs with lemons peppers and cabbage
Photo: Blaine Moats
Hands On Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
4

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

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

808 Calories
52g Fat
12g Carbs
70g Protein
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.

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