Coconut braised short ribs

Coconut braised short ribs
Coconut braised short ribs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs bone-in short ribs (3 bone cut works best)

  • Salt and pepper

  • 1

    Tbsp coconut oil

  • 4

    garlic cloves, smashed

  • 1

    Fresno chili, sliced

  • 2-inch piece of ginger, sliced into coins

  • 1

    lemongrass stalk, smashed and sliced

  • 1

    Tbsp Chinese five-spice

  • 1

    can full-fat coconut milk

  • 2

    Tbsp brown sugar

  • 1

    cup beef stock

  • Dash of fish sauce

  • 5

    sprigs of cilantro

  • Chili peanut sauce

  • 1/4

    cup roasted peanuts, chopped

  • 1/4

    cup red chili paste

  • 1

    Tbsp rice wine vinegar

  • 1

    Tbsp sesame oil

  • 1

    Tbsp brown sugar

  • For serving

  • Sticky rice

  • Toasted coconut

  • Cilantro leaves

  • Lime wedges

Directions

Preheat oven to 300ºF. Heat a Dutch oven over high heat. Season short ribs with salt and pepper and rub with coconut oil. Sauté until golden brown on both sides; set aside. Add garlic, chili, ginger and lemongrass, and sauté until fragrant. Season with Chinese five-spice, and whisk in remaining ingredients, adding short ribs back in. Bring mixture to a simmer, cover and pop in the oven for 2–3 hours until fork-tender but still on the bone. Remove ribs and reduce liquid down for sauce while preparing chili peanut sauce. In a mortar and pestle, crush peanuts for chili peanut sauce. Serve alongside short ribs with coconut sticky rice.

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