Slow Braised Short Ribs Recipe
Coconut Milk, Lime Leaves, Chilis, Lemongrass, Palm Sugar, Jasmine Rice
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Ingredients
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Short Ribs
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and black pepper.
- 2
Sear the Ribs
In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- 3
Cook the Aromatics
In the same pot, add the chopped lemongrass (smash it to release flavors), red chili peppers, and lime leaves. Sauté for 2-3 minutes until fragrant.
- 4
Add Coconut Milk and Sugar
Stir in the coconut milk and palm sugar, mixing well to dissolve the sugar.
- 5
Braise the Short Ribs
Return the seared short ribs to the pot, making sure they're submerged in the coconut milk mixture. Bring to a gentle simmer.
- 6
Bake the Ribs
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the meat is tender and easily pulls away from the bone.
- 7
Prepare Jasmine Rice
While the ribs are braising, prepare jasmine rice according to package instructions.
- 8
Serve
Once the short ribs are tender, serve them over jasmine rice, garnished with additional lime leaves or fresh herbs if desired.
