Making Coconut-Lemongrass Short Ribs That Fall Off The Bone
Making Coconut-Lemongrass Short Ribs That Fall Off The Bone is a medium Thai recipe that serves 4. 550 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 15 min | Cook: 3 hrs 38 min | Total: 4 hrs 8 min
Cost: $18.60 total, $4.65 per serving
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
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
Season Short Ribs
Pat the short ribs dry, then season generously with salt and pepper on all sides.
Time: PT5M
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
Set Ribs Aside
Transfer the seared ribs to a plate; they are not cooked through yet.
Time: PT2M
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
Add Lemongrass
Stir in the bruised lemongrass stalks and let them soften for about two minutes.
Time: PT2M
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
Deglaze with Fish Sauce
Pour in the fish sauce, scraping the browned bits from the bottom of the pot.
Time: PT2M
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
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
Finish the Sauce
Remove the pot, discard the lemongrass stalks, and stir in fresh lime juice. Taste and adjust salt if needed.
Time: PT5M
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
Dietary info: Gluten‑Free (if using gluten‑free fish sauce), Dairy‑Free, Keto‑Friendly (low net carbs)
Allergens: Coconut, Fish (fish sauce)
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck roast, cut into large chunks
- Instead of White Onion: Yellow onion
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Lemongrass: Lemongrass paste (1 tsp)
- Instead of Thai Bird’s Eye Chilies: Serrano chilies (2), Red pepper flakes (¼ tsp)
- Instead of Kaffir Lime Leaves: Lime zest (1 tsp), Lime zest + a few drops of lime juice
- Instead of Light Brown Sugar: Honey (½ tbsp), Coconut sugar (1 tbsp)
- Instead of Turmeric Powder: Fresh grated turmeric (½ tsp)
- Instead of Fish Sauce: Soy sauce (2 tbsp) + a splash of lime juice
- Instead of Full‑Fat Coconut Milk: Coconut cream diluted with water (3:1)
- Instead of Water: Low‑sodium chicken broth (1 cup)
- Instead of Lime Juice: Rice vinegar (1 tbsp) + a pinch of sugar
- Instead of Fresh Cilantro: Thai basil
- Instead of Cooked Jasmine Rice: Steamed basmati rice
Equipment Needed
- Dutch Oven or Heavy‑Bottomed Oven‑Safe Pot with Lid
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Tongs
- Wooden Spoon or Spatula
- Grater or Microplane (optional)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Searing the short ribs to develop a deep crust
- Sweating the aromatics in rendered fat
- Deglazing with fish sauce to capture browned bits
- Braising for at least three hours until meat is fall‑off‑the‑bone
- Finishing with fresh lime juice and removing lemongrass stalks
Chef Tips from the Video
- Bruise lemongrass with the back of a knife to release its essential oils quickly.
- Keep the chili seeds; they contain most of the heat.
- Use full‑fat coconut milk for a richer, creamier sauce.
- Sear the ribs without added oil—the fat renders enough to prevent sticking.
Troubleshooting
Ribs are not tender after 3 hours.
Continue braising, checking every 30 minutes. Add a bit more liquid if the pot is dry.
Sauce is too thin.
Remove the lid for the last 30 minutes to allow reduction, or stir in a teaspoon of cornstarch slurry.
Dish is overly salty.
Add a splash more coconut milk or water, and a pinch of sugar to balance.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The ribs improve in flavor after resting overnight in the refrigerator; reheat gently on the stovetop.
- Sauce may thicken when cooled; whisk in a splash of water or coconut milk when reheating.
Frequently Asked Questions
What is the cultural significance and history of coconut lemongrass braised short ribs in Thai cuisine?
While braised short ribs are not a traditional Thai street food, the technique of slow‑cooking meat in a coconut‑based broth reflects central Thai comfort cooking. Coconut milk, lemongrass, and kaffir lime are classic aromatics that give the dish its unmistakable Thai identity.
What are the traditional regional variations of braised beef dishes in Thailand?
In central Thailand, beef is often simmered with coconut milk and galangal, while in the north, beef stews may feature tamarind and shallots. Southern Thai versions add extra chilies and shrimp paste for a spicier, more umami profile.
How is coconut lemongrass braised short ribs traditionally served in Thai households?
It is typically served over steamed jasmine rice with fresh herbs like cilantro and a wedge of lime on the side. The bright lime and herbs balance the rich, fatty sauce, making it a comforting family meal.
What occasions or celebrations is braised short ribs commonly associated with in Thai culture?
Rich braised meats are often prepared for special gatherings such as birthdays, temple festivals, or family reunions, where the dish showcases hospitality and abundance.
How does coconut lemongrass braised short ribs fit into the broader Thai cuisine tradition?
The dish exemplifies Thai cuisine’s balance of sweet, salty, sour, and spicy. Coconut milk provides richness, lemongrass and lime leaves add citrus aromatics, fish sauce supplies umami, and chilies bring heat—all hallmarks of Thai flavor architecture.
What are the authentic traditional ingredients for coconut lemongrass braised short ribs versus acceptable substitutes?
Authentic ingredients include beef short ribs, full‑fat coconut milk, fresh lemongrass, kaffir lime leaves, Thai bird’s eye chilies, fish sauce, and turmeric. Substitutes can be coconut cream diluted with water, lime zest for lime leaves, and serrano chilies for bird’s eye chilies.
What other Thai dishes pair well with coconut lemongrass braised short ribs?
Serve alongside Thai cucumber salad (som tam), stir‑fried morning glory, or a simple papaya salad. The fresh, crisp sides cut through the richness of the braised ribs.
What makes coconut lemongrass braised short ribs special or unique in Thai cuisine?
The combination of deep‑seared beef with a velvety coconut‑lemongrass broth creates a rare harmony of richness and bright aromatics, offering a luxurious twist on everyday Thai comfort foods.
How has the technique of braising short ribs with coconut milk evolved over time in Thai cooking?
Historically, Thai cooks used coconut milk to simmer tougher cuts of meat, a method that predates modern ovens. Contemporary recipes, like this one, adapt the technique to the oven for consistent temperature control while retaining the classic flavor profile.
What are the most common mistakes to avoid when making coconut lemongrass braised short ribs?
Common errors include skipping the initial sear (which builds flavor), over‑crowding the pot during sauté (which steams instead of browns aromatics), and not allowing enough braising time for the meat to become tender.
Why does this coconut lemongrass braised short ribs recipe use fish sauce to deglaze instead of soy sauce?
Fish sauce provides a distinct salty‑umami depth that complements the coconut and lemongrass, whereas soy sauce would introduce a heavier, soy‑based flavor that can mask the delicate Thai aromatics.
Can I make coconut lemongrass braised short ribs ahead of time and how should I store them?
Yes, the ribs improve after resting overnight. Cool the dish, store in an airtight container in the refrigerator for up to four days, and reheat gently on the stovetop, adding a splash of water or coconut milk if needed.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit creates high‑quality cooking videos that explore a wide range of cuisines, techniques, and food trends, often featuring professional chefs and a playful, approachable style.
How does the YouTube channel Bon Appétit's approach to Thai cooking differ from other Thai cooking channels?
Bon Appétit blends classic Thai flavor foundations with modern kitchen equipment and clear, step‑by‑step narration, whereas many Thai‑focused channels may emphasize traditional stovetop methods or street‑food authenticity.
Last updated: August 31, 2026
