Soy-cured Short Ribs Recipe

Inspired by Hat Yai

Time3h

Serves4

braised in coconut milk, shallot and cilantro

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Ingredients

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Main Ingredients

2 lbs Short Ribs

1 cups Coconut milk

3 whole Shallots

1 bunch Cilantro

1 cup Aged soy sauce

4 cloves Garlic

1 inch Ginger

2 tbs Brown sugar

1 tsp black pepper

to taste Celtic sea salt

2 tbs Tuscany sunflower oil

Method

Cooking Instructions

Prepare the Marinade

In a bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, black pepper, and salt. Mix well.

Marinate the Short Ribs

Place the short ribs in a large resealable bag or dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal and refrigerate for at least 2 hours, preferably overnight.

Sear the Ribs

In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Remove short ribs from the marinade (reserve the marinade) and sear them on all sides until browned. Remove the ribs and set aside.

Cook the Shallots

In the same pot, add the shallots and sauté until translucent. Then, return the short ribs to the pot.

Add Coconut Milk

Pour in the coconut milk and the reserved marinade. Bring to a simmer.

Braise the Ribs

Cover the pot and reduce the heat to low. Allow the ribs to braise for about 2 to 2.5 hours, or until they are tender and easily pull apart.

Garnish and Serve

Once cooked, remove the short ribs from the pot and garnish with chopped cilantro before serving.