Making Coconut-Lemongrass Short Ribs That Fall Off The Bone

Ingredients

• 2.5 lb Beef Short Ribs (bone‑in, well‑marbled)
• 1 large White Onion (finely chopped)
• 6 cloves Garlic (minced)
• 2 tbsp Fresh Ginger (grated)
• 2 stalks Lemongrass (top trimmed, bruised with back of knife)
• 3 Thai Bird’s Eye Chilies (whole, seeds kept for heat)
• 5 Kaffir Lime Leaves (fresh, torn)
• 1 tbsp Light Brown Sugar
• 1 tsp Turmeric Powder
• 2 tbsp Fish Sauce (for deglazing and umami)
• 1 can Full‑Fat Coconut Milk (400 ml, shaken before opening)
• 1 cup Water
• 2 tbsp Lime Juice (freshly squeezed)
• ¼ cup Fresh Cilantro (chopped for garnish)
• 2 cups Cooked Jasmine Rice (for serving)

Instructions

1. Prepare Aromatics

   Finely chop the onion, mince the garlic, grate the ginger, bruise the lemongrass stalks by crushing with the back of a knife, crush the kaffir lime leaves, and slice the Thai chilies keeping the seeds.

   Time: PT10M

2. Season Short Ribs

   Pat the short ribs dry, then season generously with salt and pepper on all sides.

   Time: PT5M

3. Sear the Ribs

   Place the short ribs directly into the hot Dutch oven (no added oil) and sear over medium‑high heat until a deep brown crust forms on each side.

   Time: PT10M

   Temperature: 300°F

4. Set Ribs Aside

   Transfer the seared ribs to a plate; they are not cooked through yet.

   Time: PT2M

5. Sweat the Aromatics

   In the same pot, add the chopped onion, garlic, and ginger. Stir quickly to coat with rendered fat and cook until the onion edges turn lightly brown.

   Time: PT5M

6. Add Lemongrass

   Stir in the bruised lemongrass stalks and let them soften for about two minutes.

   Time: PT2M

7. Build the Flavor Base

   Add light brown sugar, turmeric powder, sliced Thai chilies, and torn kaffir lime leaves. Stir until the sugar begins to caramelize slightly.

   Time: PT2M

8. Deglaze with Fish Sauce

   Pour in the fish sauce, scraping the browned bits from the bottom of the pot.

   Time: PT2M

9. Add Coconut Milk and Water

   Stir in the full‑fat coconut milk and one cup of water, then return the short ribs (with any juices) to the pot.

   Time: PT5M

10. Braise in the Oven

    Cover the pot and place it in a pre‑heated oven at 300°F (150°C) for about three hours, or until the meat falls off the bone and the sauce has reduced.

    Time: PT3H

    Temperature: 300°F

11. Finish the Sauce

    Remove the pot, discard the lemongrass stalks, and stir in fresh lime juice. Taste and adjust salt if needed.

    Time: PT5M

12. Garnish and Serve

    Plate the ribs over steamed jasmine rice, spoon sauce over, and garnish with chopped cilantro, extra sliced chilies, and a lime wedge.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

15 g

Fat

35 g

Fiber

2 g