Malaysian Braised Short Ribs
These Malaysian braised short ribs are prepared with a special curry powder and slow cooked in a spicy and citrus coconut curry sauce.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lbs 2-inch thick beef short ribs
- 4 tbsp Malaysian Curry Powder
- 2 tbsp olive oil
- 6 cloves garlic
- 3 lemon grass (ends trimmed and chopped)
- 2 red Fresno chiles or jalapenos (seeds removed)
- 1 shallot (chopped)
- 2 tbsp ginger paste (See Note 1)
- 27 oz cans coconut milk ((two 13.5 ounce cans))
- 1 tbsp Malaysian Curry Powder (See Note 2)
- 1 cup cilantro leaves ( for garnish)
- Fresh limes for serving (sliced)
Instructions
- 1
Rub Malaysian Curry Powder spice blend on all sides of each short rib, pressing to adhere. Allow to rest for 1 hour or overnight covered and refrigerated.
- 2
In a food processor or blender add garlic, lemon grass, chiles, shallot and ginger and purée until broken down and chopped well. Add curry powder and coconut milk. Process for 1-2 minutes, it will not be completely smooth.
- 3
Allow short ribs to come to room temperature. In a large Dutch oven add the oil and brown short ribs on all sides.
- 4
Preheat oven to 325°F.
- 5
Pour coconut curry sauce over browned short ribs and cover. Bake for 3 hours. After 1 hour check to see that liquid level is at least half way up on short ribs and add water if needed. Spoon sauce over short ribs, cover and continue braising.
- 6
If using bone in short ribs, remove bone and discard. Serve beef short ribs over steamed rice and top with cilantro and lime slices.