Coconut-Curry Braised Beef Short Ribs with Cilantro-Lime Rice

Experience the rich and comforting flavors of Coconut-Curry Braised Beef Short Ribs, a dish that is perfect for special occasions or a cozy family dinner. The beef becomes melt-in-your-mouth tender as it simmers in a luscious coconut milk and aromatic curry sauce, creating a hearty and satisfying meal.

Paired with fragrant cilantro-lime rice, this dish offers a delightful balance of flavors and textures. The bright notes from the lime and fresh herbs elevate the dish, making it a favorite for anyone who enjoys bold, exotic flavors.

Coconut-Curry Braised Beef Short Ribs with Cilantro-Lime Rice

Serves: 4 Prep Time: 20 minutes Cooking Time: 180 minutes 180 minutes

Nutrition facts: 620 calories 40g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 lbs beef short ribs
• 1 can (13.5 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• Cilantro, for garnish
• Salt and pepper, to taste
• 2 cups jasmine rice
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 4 cups water or broth

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the beef short ribs with salt and pepper on all sides.
3. In a large, oven-safe pot, heat a tablespoon of oil over medium-high heat. Sear the short ribs until browned on all sides, about 8-10 minutes. Remove and set aside.
4. In the same pot, add the onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
5. Stir in the curry powder, fish sauce, brown sugar, and lime juice. Cook for another 2 minutes until fragrant.
6. Pour in the coconut milk and bring to a simmer.
7. Return the short ribs to the pot, ensuring they are submerged in the sauce. Cover with a lid and transfer to the oven.
8. Braise the ribs for about 2-2.5 hours, or until the meat is tender and falling off the bone.
9. While the ribs are braising, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine the rice, water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until the rice is fluffy.
10. Once the ribs are done, remove them from the oven. Serve over cilantro-lime rice, garnished with fresh cilantro.

Notes

For the best flavor, allow the short ribs to marinate in the coconut-curry sauce for a few hours or overnight before cooking.

For an extra kick, consider adding a teaspoon of chili paste to the curry sauce. If you’re short on time, you can opt for boneless short ribs, which will still yield tender results. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and they reheat beautifully on the stovetop or in the microwave.

Feel free to customize your rice by adding additional vegetables like peas or bell peppers for added color and nutrition.