Hi girlfriends, and boyfriends… if you are a guy and you’re here interested in some yummy home cooking, kudos for you, you are my kind of guy. How was everyone’s ‘V’ day? I had a lovely peaceful day strolling around, watching funny movies and sampling yummy food with my honey. We cooked together and sipped some wine while cooking this delicious short rib. I absolutely love when he is in the kitchen with me, we laugh a lot, maybe is the wine or maybe we just enjoy each other too much. One or another…. this recipe was the result of learning the “combination cooking method” on my favorite site (Rouxbe). I changed the flavors a bit. But still the result was the most tender and delicious short rib I ever had. The meat was so tender we didn’t even need a knife. I think the browning of the meat was the most important step in this recipe, so be very patient and do it without burning the browning bits at the bottom of the pan, because that’s where all the flavors are.
Braised Short Ribs
Ingredients:
- Salt and freshly ground black pepper
- 5 ½ to 6 pounds of beef short ribs pieces
- ¼ cup of canola oil
- 4 cloves of garlic, minced
- 4 green onions thinly sliced
- 2 tablespoons minced ginger
- 1 teaspoon of red pepper flakes
- 1 lemongrass stalk cut in 4 pieces and crushed
- 3 cups of beef broth
- 1 tablespoon hot curry powder
- 2 onions chopped
- 3 celery stalks chopped
- 1 can of coconut milk
Directions:
Pre-heat the oven 350F. Then pat dry the ribs with paper towel, season the meat liberally with salt and pepper. In a large heavy pot over medium high heat add the oil and start to brown the meat in batches. Until evenly browned. Remove the meat and set aside, add the onions, celery, ginger lemongrass, and curry powder. Sautee until onions are soft and translucent. Add the garlic, red pepper flakes, now put back the ribs and the beef broth, bring to a boil, cover and cook until ribs are tender. When the ribs are done use a large spoon to skim as much as you can the fat from the surface of the sauce. Remove and discard the lemongrass. Add half of the coconut milk or add more as needed. Taste for seasoning adding salt if needed. I served mine with basmati lemongrass rice. I just cocked the rice with half lemongrass stalk cut in half and crushed.
{ 19 comments… read them below or add one }
Wow, looks gorgeous! I’ve never thought of making “curried” ribs..sounds wonderful!
These look perfect! Love the flavors…coconut milk and lemongrass, wow 🙂
Anna, I love beef short ribs, but always afraid to buy them…now you gave me some reason to try…your look delicious full of flavor 🙂 beautiful pictures!
Hey Friend!!!
I actually ate short ribs on Valentine’s Day with a beer pairing dinner. They were fantastic, but did not involved lemongrass or coconut milk. Can’t wait to try these!
I just made short ribs last week, but I’d love to try your Asian twist on them next! Thanks for the fabulous recipe~
Hummmmmm…..maybe, I don’t see why not. Lamb is a bit more gamy, but I guess it would be fine. Have a great weekend Chandani. 🙂
Yumm there is simply nothing that compares to Beef Shortribs right? Nice addition to make it “asian” influenced! http://thetastysidetolife.blogspot.com/
Wow, does this look so good right now! I love short ribs, always hits the spot. But, I love the unique twist to this with the lemongrass and coconut milk. Sounds so good and rich. :-p Perfect!!
Oh my god, I don’t eat beef but looking at that pic I was thinking I can make exception just for once. Just one question do you think using lamb would be the same result. The flavors are so hard to resist.
Oh that’s delicious! Wonderful combination of flavors …exotic but homey. Great recipe!
I can just SEE how tender these are! I love the flavor combinations here!
Amazing flavors in these short ribs with lemongrass, coconut milk, and curry powder! Really excellent!
I am so happy you had a great time cooking and spending time your most favorite person in the world. Your ribs and the ingredients sound absolutely delicious, specially with the thai flavors. Love it!
At this point I am starting to wish you lived in SF and I could force you to invite us over. This looks so good and I will make this for sure!
Ohmygoodness! That looks so awesome! Wow, I can just smell it from looking at the picture!
Oi querida, que delícia essa receitinha!!! Se parece muito com a comida da minha mãe! Adorei mesmo… beijos
I love how you played with the Asian flavors for these short ribs. I’ve always had the traditional French preparation (wine/broth braise) and these look and sound absolutely wonderful! Congratulations!
Glad you had a lovely day with your honey! Mine wasn’t too shabby too 😉 This looks superb and I love the lemongrass in it YUM!!
Love the Southeast Asian twist you’ve put on this dish, Anna. I love slow-cooked meats, and I love anything with coconut milk and lemongrass… so obviously, this recipe was practically written for me! 🙂
I’m definitely going to be trying this one out soon, before it gets too warm for slow-cooking and braising.