Recipes and Cooking Ginger, Coconut, and Curry Short Ribs 5.0 (1) 1 Review For another layer of ginger flavor, simmer the accompanying rice in chicken broth and grated fresh ginger. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 40 mins Total Time: 3 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 large shallots (8 oz.), peeled and cut into quarters 1 cup packed fresh cilantro 1 3-inch piece fresh ginger (1 oz.), peeled and sliced ⅓ cup packed dark brown sugar ¼ cup fish sauce Zest and juice of 2 limes (1 Tbsp. zest and 1/4 cup juice) 3 tablespoon red curry paste 4 garlic cloves 2 teaspoon Chinese five-spice powder 1 teaspoon ground cumin 4 pound short ribs (8 to 10 ribs) Kosher salt and black pepper 1 tablespoon vegetable oil 1 14-ounce can coconut milk 3 cup hot cooked jasmine rice Toasted coconut chips (optional) Directions Preheat oven to 325°F. For curry sauce: In a food processor combine shallots, cilantro, fresh ginger, brown sugar, fish sauce, lime zest and juice, curry paste, garlic, five-spice powder, and cumin. Process until nearly smooth. Season ribs with kosher salt and black pepper. In a 6-qt. Dutch oven heat 1 Tbsp. vegetable oil over medium-high. Working in batches if necessary, arrange short ribs in Dutch oven in an even layer without crowding; cook 3 minutes per side or until browned. Transfer ribs to a plate. Drain all but 1 Tbsp. drippings from Dutch oven. Add curry sauce to Dutch oven; cook and stir 2 minutes. Stir in coconut milk. Add ribs; bring to simmering and cover. Place in oven; cook 2 1/2 to 3 hours or until meat is very tender. Serve ribs and sauce over rice. If you like, garnish with additional cilantro and the toasted coconut. Serve with lime wedges. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 829 Calories 41g Fat 65g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 829 % Daily Value * Total Fat 41g 53% Saturated Fat 24g 120% Cholesterol 170mg 57% Sodium 1605mg 70% Total Carbohydrate 65g 24% Total Sugars 18g Protein 52g Vitamin C 12.9mg 65% Calcium 84mg 6% Iron 7.9mg 44% Potassium 1213mg 26% Fatty acids, total trans 1g Folate, total 40.5mcg Vitamin B-12 7.8mcg 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.