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By epicurious
Short Ribs Slow-Roasted in Coconut Milk
In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.
Updated at: Sun, 16 Feb 2025 17:54:14 GMT
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Ingredients
4 servings
⅓ cupunsweetened coconut flakes
3 lbbeef short ribs
1 1/2-2"-thick, cross-cut flanken style, well-marbled works best
kosher salt
2lemongrass stalks
1shallot
chopped
4garlic cloves
2red Fresno chiles
or jalapeños, seeds removed
1 pieceginger
peeled, finely grated
1 x 13.5 ozcan unsweetened coconut milk
1 Tbspcurry powder
1 cupcilantro leaves
with tender stems
2 Tbspfresh lime juice
white rice
steamed, for serving
Instructions
View on epicurious
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