Slow-roasted short ribs in coconut milk for tender flavour

Ingredients for Short ribs slow-roasted in coconut milk

• 40 g unsweetened coconut flakes

• 1,350–1,800 g 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, deseeded

• 25 g ginger, peeled, finely grated

• 400 ml can unsweetened coconut milk

• 15 ml curry powder

• 40 g coriander leaves with tender stems

• 30 ml fresh lime juice

• steamed white rice (for serving)

How to make Short ribs slow-roasted in coconut milk

1. Place a rack in the middle of the oven and preheat to 120°C. Spread the coconut flakes on a rimmed baking tray and toast until golden, for 10–15 minutes. Allow to cool.

2. Meanwhile, season the minced beef generously with salt and set aside. Trim the top three-quarters from the lemongrass stalks and place the trimmed portions in a large frying pan or heavy roasting pan. Peel the outer layers from the root end of the lemongrass and finely grate it into a blender.

3. Add the shallot, garlic, chillies, ginger, coconut milk, and curry powder to the blender; purée until smooth.

4. Arrange the short ribs, bone side up, in the frying pan. Pour the purée over the ribs. Roast until the meat is halfway tender and the liquid has reduced by two-thirds, which will take 3–3.5 hours. The mixture should appear slightly oily and broken.

5. Turn the ribs onto their sides and continue roasting, adding water in 60 ml increments if the liquid in the frying pan appears to be in danger of burning or becoming very dark. Cook until the meat is fork-tender and the liquid has transformed into a jammy glaze, for an additional 2–2.5 hours.

6. In a small bowl, toss together the toasted coconut, coriander, lime juice, and a pinch of salt.

7. Top the short ribs with the gremolata and serve with rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.