Short Ribs Slow-Roasted in Coconut Milk Recipe

Name: Short Ribs Slow-Roasted in Coconut Milk Recipe
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.

Keywords

indonesian
lemongrass
coconut milk
short rib
main
dinner
dairy free
roast
cast iron skillet
ramadan
bon appétit

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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)