Coconut-and-Lemongrass-Braised Short Ribs

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When it comes to comfort food, few things can beat a hearty dish of braised short ribs.

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Coconut-and-Lemongrass-Braised Short Ribs
Servings
4

Method

  1. Prepare 3-4 lb. English-style bone-in beef short ribs by cutting them into 3 segments and pat dry with paper towels. Season the ribs with kosher salt on all sides.

  2. Heat a large Dutch oven or other heavy ovenproof pot over medium heat. If necessary, work in batches to cook the short ribs, turning occasionally, until they are browned all over. This should take about 8-10 minutes per batch. Transfer the ribs to a plate, leaving the fat behind.

  3. Preheat the oven to 350°.

  4. Bruise 4 lemongrass stalks (only the bottom third, tough outer layers removed) with the flat side of a chef's knife. Add them to the same pot.

  5. Finely chop 2 large onions, grate 10 garlic cloves, and grate a 3 piece of ginger (peeled). Add them to the pot and cook over medium heat, stirring often, until the onions are softened and becoming translucent. This should take about 2 minutes.

  6. Cover the pot and continue cooking, stirring occasionally, until the onions are golden. This should take about 8-10 minutes.

  7. Thinly slice 6 red or green Thai chiles or 2 large serrano chiles. Add them to the pot along with 6 makrut (Thai) lime leaves (if using), 2 Tbsp. light brown sugar, and 1 tsp.

About this recipe

Coconut and Lemongrass Braised Short Ribs

When it comes to comfort food, few things can beat a hearty dish of braised short ribs. The tender, melt-in-your-mouth meat, combined with rich flavors, is a treat for the senses. And if you want to take your braised short ribs to the next level, why not try a coconut and lemongrass twist?

The Magic of Coconut and Lemongrass

Coconut and lemongrass are a match made in culinary heaven. The creamy sweetness of coconut pairs perfectly with the fresh, citrusy aroma of lemongrass, creating a flavor combination that is truly divine. These two ingredients not only add depth and complexity to the dish but also bring a touch of exoticness to your dining experience.

The Braising Process

Braising is a cooking technique that involves slow-cooking meat in a flavorful liquid, resulting in tender and succulent meat that falls off the bone. It's a perfect method for short ribs, as the slow cooking helps break down the tough connective tissue, resulting in tender and juicy meat.

The Flavorful Broth

The key to a successful braised short rib dish lies in the broth. In this case, we'll be using a combination of coconut milk, lemongrass, and other aromatic spices to create a rich and fragrant broth that will infuse the meat with incredible flavors. The coconut milk adds a creamy sweetness, while the lemongrass provides a refreshing and citrusy note.

Serving Suggestions

Once your coconut and lemongrass braised short ribs are ready, it's time to think about how to best enjoy them. A bed of creamy mashed potatoes or fluffy jasmine rice is the perfect accompaniment to soak up the delicious sauce. For a burst of freshness, serve the dish with a side of steamed vegetables or a crisp green salad.

Frequently asked questions

Can I use boneless short ribs for this recipe?

Absolutely! While bone-in short ribs add extra flavor, boneless short ribs will work just as well in this recipe. Just be sure to adjust the cooking time accordingly.

Can I make this recipe in a slow cooker?

Yes, you can! Simply follow the same steps but instead of cooking on the stovetop, transfer the meat and broth to a slow cooker and cook on low for 6-8 hours or until the meat is tender.

Can I substitute lemongrass with lemon zest?

While lemon zest can add a hint of citrus flavor, it won't provide the same depth and complexity as lemongrass. If possible, it's best to stick to lemongrass for an authentic taste.

Can I freeze the leftovers?

Absolutely! This dish freezes well, so go ahead and store any leftovers in an airtight container in the freezer. Simply thaw and reheat when you're ready to enjoy them again.

Can I use light coconut milk instead of full-fat?

While full-fat coconut milk will provide a richer and creamier result, you can use light coconut milk if you prefer a lighter version. Just keep in mind that the final dish may be slightly less indulgent.

Can I add other vegetables to the dish?

Absolutely! Feel free to add your favorite vegetables to the braising liquid to create a more well-rounded meal. Carrots, potatoes, and bell peppers are great options that will complement the flavors of the dish.

Can I use beef stock instead of coconut milk?

While beef stock will create a more traditional braised short rib dish, using coconut milk will give it a unique twist. If you prefer a more classic flavor profile, you can substitute the coconut milk with beef stock.

Can I make this dish ahead of time?

Absolutely! In fact, braised dishes often taste even better the next day as the flavors have had time to meld together. Simply refrigerate the dish overnight and reheat it gently before serving.

In conclusion, coconut and lemongrass braised short ribs are a delicious and exotic twist on a classic comfort food. The combination of creamy coconut and zesty lemongrass creates a flavor explosion that will have your taste buds dancing. Whether you choose to serve it with mashed potatoes or jasmine rice, this dish is sure to impress. So why not give it a try and elevate your braised short ribs to a whole new level?

AprilCook, recipe developer and the heart of Chefwiz. More about April

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