Short Ribs Slow Roasted In Coconut Milk Recipes

SHORT RIBS SLOW-ROASTED IN COCONUT MILK RECIPE

Steps:

• Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10-15 minutes. Let cool.
• Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
• Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3-3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2-2 1/2 hours longer.
• Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
• Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
• Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

COCONUT BARBECUED RIBS

Steps:

• Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
• Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
• Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
• Serve ribs with marinade.

KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS

Steps:

• Set oven to 350 degrees F.
• Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
• In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
• Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
• Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
• Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
• Add in broth and red wine; bring to a boil, stirring.
• Return the ribs to the Dutch oven (if possible in a single layer).
• Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
• Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
• Season with salt and pepper to taste.
• **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
• Pour the sauce over the ribs.