Coconut and Lemongrass Braised Short Ribs

Makes approximately: 4-6 servings 

Total time: 3hrs 

This is a slow cooked recipe with Asian inspired flavours. The short-ribs can be subbed for another cut of beef like beef cheeks or even lamb. If you have a slow cooker it could be prepped and put in a slow cooker first thing in the morning so you come home to this beautiful meal. Serve with rice, cauliflower rice, or on top of your favourite vegetables, lime wedges and fresh herbs. Always make enough so you have leftovers for lunch the next day.

INGREDIENTS

  • Approx 1.5kg bone in beef short ribs 
  • Salt 
  • 4 lemongrass stalks, use bottom third and inner layers only (or from a jar) 2 large onions, finely chopped 
  • 10 garlic cloves, minced 
  • 3 inch piece fresh ginger, peeled and grated 
  • 6 red or green thai chilli 
  • 6 thai lime leaves or zest of 2 limes 
  • 2 tablespoons coconut sugar 
  • 1 teaspoon ground turmeric 
  • 2 cans unsweetened coconut milk 
  • ¼-1/2 cup fish sauce (depends on your liking) 
  • ¼ cup fresh lime juice

METHOD

  1. Pat dry short ribs with a paper towel, season with salt and heat a large dutch oven or other oven proof pot to medium heat. 
  2. Work in batches to brown short ribs for approx. 8-10mins. Remove from pot.
  3. Preheat oven to 180 degrees Celsius 
  4. Bruise lemongrass stalks with knife and add to same pot. 
  5. Add onions, garlic, ginger and cook over medium heat stirring until softened, about 2 mins. Cover and continue cooking, stirring occasionally for 8mins.
  6. Stir in chilli, sugar, turmeric, fish sauce, coconut milk and 1 ½ cups of water (use less if using slow cooker) and bring to simmer. 
  7. Nestle ribs back into pot of liquid and simmer. Cover and transfer to oven or to your slow cooker. 
  8. Braise until meat is tender and falling off bone, 2-3 hrs
  9. Discard lemongrass stalks, stir in lime zest and juice. Taste and season as needed. 
  10. Spoon over rice and service with a large side salad. 
  11. Remember to keep your rice to just ¼ of your meal, meat to ¼ of the meal and ½ the meal is non starchy veggies ie salad or stemmed veggies.