Short Ribs Slow-Roasted in Coconut Milk

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic recipe for short ribs slow-roasted in coconut milk is a masterclass in patience, resulting in incredibly tender beef with a deep, savoury depth. By slowly reducing the coconut milk with lemongrass, ginger, and curry powder, you create a rich, jammy glaze that clings perfectly to the well-marbled meat. The addition of a vibrant coconut and coriander gremolata provides a fresh, zesty contrast to the richness of the beef.

As a high-protein main course, this dish is ideal for a relaxed weekend dinner or a special occasion when you want the oven to do most of the hard work. The low and slow cooking process ensures the meat pulls away from the bone with ease. Serve it alongside fluffy steamed white rice to soak up every drop of the intensely flavoured sauce.

Ingredients for Short Ribs Slow-Roasted in Coconut Milk

30g unsweetened coconut flakes
1.4kg (1 1/2–2"-thick) cross-cut beef short ribs (flanken style
well-marbled works best)
Sal kosher
2 lemongrass stalks
1 cebolla de verdeo, picada
4 dientes de ajo
2 red Fresno chillies or jalapeños, seeds removed
1 (1") piece ginger, peeled, finely grated
1 lata (375 g) de leche de coco sin azúcar
1 cucharada de curry en polvo
1 taza de hojas de cilantro con tallos tiernos
2 cucharadas de jugo de lima fresco
Steamed white rice (for serving)

How to make Short Ribs Slow-Roasted in Coconut Milk

Place a rack in middle of the oven; preheat to 121°C. 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, chillies, 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, coriander, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.