Coconut-and-Lemongrass-Braised Short Ribs

Name: Coconut-and-Lemongrass-Braised Short Ribs
Cuisine: Asian, Thai
Ingredients: 3–4 lb. English-style bone-in beef short ribs, cut into 3" segments; Kosher salt; 4 lemongrass stalks, bottom third only, tough outer layers removed; 2 large onions, finely chopped; 10 garlic cloves, finely grated; 1 3" piece ginger, peeled, finely grated; 6 red or green Thai chiles or 2 large serrano chiles, thinly sliced, plus more for serving (optional); 6 makrut (Thai) lime leaves or zest of 2 limes; 2 Tbsp. light brown sugar; 1 tsp. ground turmeric; 3 13.5-oz. cans unsweetened coconut milk; ½ cup fish sauce; ¼ cup fresh lime juice; Steamed jasmine rice, cilantro leaves with tender stems, and lime wedges (for serving)

Instructions

Meltingly tender short ribs braised in a rich coconut milk-based sauce stay bright thanks to Thai flavors and fresh lime. Be sure to make plenty of rice!

Updated at: Fri, 06 Dec 2024 09:32:03 GMT