Short Ribs Slow-Roasted in Coconut Milk

Name: Short Ribs Slow-Roasted in Coconut Milk
Cuisine: Asian
Ingredients: ⅓ cup unsweetened coconut flakes; 3 lb. 1½–2"-thick cross-cut beef short ribs (flanken style; well-marbled works best); Kosher salt; 2 lemongrass stalks; 1 shallot, chopped; 4 garlic cloves; 2 red Fresno chiles or jalapeños, seeds removed; 1 1" piece ginger, peeled, finely grated; 1 13.5-oz. can unsweetened coconut milk; 1 Tbsp. curry powder; 1 cup cilantro leaves with tender stems; 2 Tbsp. fresh lime juice; Steamed white rice (for serving)

Instructions

In this riff on Indonesian beef rendang, the short ribs are cooked in coconut milk until they break up into gloriously rich jammy solids and delicious fat.

Updated at: Thu, 21 Nov 2024 23:02:57 GMT