Short Ribs Slow Roasted in Coconut Milk
Ingredients
- ⅓ cup unsweetened coconut flakes
- 3 lb. 1½–2"-thick cross-cut beef short ribs (flanken style; well-marbled works best)
- Kosher salt
- 2 lemongrass stalks
- 1 shallot, chopped
- 4 garlic cloves
- 2 red Fresno chiles or jalapeños, seeds removed
- 1 1" piece ginger, peeled, finely grated
- 1 13.5-oz. can unsweetened coconut milk
- 1 Tbsp. curry powder
- 1 cup cilantro leaves with tender stems
- 2 Tbsp. fresh lime juice
- Steamed white rice (for serving)
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