Short Ribs Slow-Roasted in Coconut Milk Recipe | Epicurious

Name: Short Ribs Slow-Roasted in Coconut Milk Recipe | Epicurious
Ingredients: 1/3 cup unsweetened coconut flakes; 3 lb. (1 1/2–2"-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)

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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.

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Ingredients

1/3 cup unsweetened coconut flakes
3 lb. (1 1/2–2"-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)