Coconut braised short ribs
By duckieq
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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
Details
Preparation
Step 1
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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