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.
Ingredients
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3 pounds bone-in beef short ribs, cut into 2- to 3-rib portions*
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½ teaspoon salt
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1 tablespoon coconut oil or vegetable oil
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1 shallot, finely chopped
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1 tablespoon grated fresh ginger
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2 teaspoons minced fresh lemongrass
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2 cloves garlic, minced
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3 tablespoons Thai red curry paste
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1 tablespoon packed brown sugar
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1 14 ounce unsweetened coconut milk
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1 tablespoon fish sauce
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4 baby bok choy, halved lengthwise
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Mint leaves
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Lime wedges
Directions
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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.
*
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.