Ingredients

The following ingredients have 4 Servings
  • 4 lbs 2″-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)
  • 2 13.5- oz. cans coconut milk
  • 1 tbsp Malaysian Curry Powder (See Note 2)
  • 1 cup cilantro leaves ( for garnish)
  • Fresh limes for serving (sliced)

Instruction

  • 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.
  • 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.
  • Allow short ribs to come to room temperature. In a large Dutch oven add the oil and brown short ribs on all sides.
  • Preheat oven to 325°F.
  • 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.
  • If using bone in short ribs, remove bone and discard. Serve beef short ribs over steamed rice and top with cilantro and lime slices.