Short Ribs Slow Roasted in Coconut Milk
Ingredients
- 1/3 cup unsweetened coconut flakes
- 3 lb. (1 1/2–2"-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)
Organization Tags
Tags easily organize your Recipe Library
Comments