Baked  Short Ribs In Coconut Milk

Short ribs are so versatile. Try them slowly braising in coconut milk and curry spice aromatics. This will enable the ribs to meld together whilst the sauce deepens in flavor until the meat is so tender and the sauce becomes so flavorsome and mouthwatering.

CUISINES: New American
LEVEL: MEDIUM
SERVING: 4 People
TIME: 2 hr 30 min
INGREDIENTS:
  • 2 lb. Beef Short Rib
  • ½ tsp Sea Salt
  • ¼ tsp Ground Black Pepper
  • ½ medium Red Onion 
  • tbsp Tomato Paste
  • cup Red Wine
  • 1 bunch Fresh Thyme
  • 3 pieces Bay Leaf
  • 1 tsp Cayenne Pepper Powder
  • ½ tsp Curry Powder
  • 2 cups Chicken Stock
  • cups Coconut Milk
  • to taste Salt
  • to taste Ground Black Pepper
  • 1 stalk Lemongrass
  • oz. Ginger
  • 3 cloves Garlic
  • ½ bowl Water
  • ½ tsp Sea Salt
  • 17 oz. Cauliflower
  • 1 tbsp Olive Oil
  • 2 star Anise
  • to taste Ground Black Pepper
  • to taste Parsley
DIRECTIONS:
Step 1
Step 1
Step 1
Prepare 2 lb 6 oz / 1 kg beef short rib, season it with a bit of salt and black pepper.
Step 2
Step 2
Step 2
Place them on a baking sheet pan and bake it at 400ºF/205℃ for 20 minutes.
Step 3
Step 3
Step 3
The Sauce: Heat some olive oil in a pan.
Step 4
Step 4
Step 4
Saute the diced onion until translucent then add the tomato paste stir.
Step 5
Step 5
Step 5
Pour ⅓ cup / 80 ml red wine and flambé keep stirring allowing the wine to reduce a little.
Step 6
Step 6
Step 6
Put a sprig of thyme, three bay leaves, two star-anises, cayenne pepper, and curry powder in the pan, stir them quickly.
Step 7
Step 7
Step 7
Pour 2 cups/470 ml chicken stock and 1¾ cup/400 ml coconut milk in the pan.
Step 8
Step 8
Step 8
Add a bit of salt and black pepper as you like, simmer gently.
Step 9
Step 9
Step 9
Take the beef short ribs out from the oven, place them in the pan with the sauce.
Step 10
Step 10
Step 10
Chop 15 g lemongrass for use.
Step 11
Step 11
Step 11
Then add the chopped lemongrass ginger slices, and 3 cloves of garlic and season.
Step 12
Step 12
Step 12
Bake in the oven for approx 2 hours 350ºF/175℃.
Step 13
Step 13
Step 13
Soak a whole cauliflower in salted water ( this forces out any insects that might be caught up in the florets) for 5 minutes.
Step 14
Step 14
Step 14
Rinse the cauliflower then cut into florets.
Step 15
Step 15
Step 15
Remove the tender braised beef short ribs from the skillet and set aside.
Step 16
Step 16
Step 16
Whilst you add the cauliflower florets to the sauce and simmer together for five minutes, reducing the sauce. This will add more flavour and intensity and thicken the sauce further.
Step 17
Step 17
Step 17
Serve up your short ribs with the cauliflower and lashings of rich coconut sauce. Enjoy.