dinner · gluten-free · dairy-free
Coconut-lemongrass braised short ribs
Bone-in short ribs seared, then braised with coconut milk, lemongrass, makrut lime leaves, ginger and fish sauce until falling off the bone, finished with lime and herbs.
- Time
- 210min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
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Method
-
1
Season the ribs and sear well on all sides. Remove.
-
2
Soften the onion, garlic, ginger, lemongrass, lime leaves and chili in the fat.
-
3
Add the coconut milk, stock, fish sauce and sugar, return the ribs, cover and braise at 160°C (325°F) for 3 hours until tender.
-
4
Skim the fat and reduce the sauce if thin. Finish with lime and herbs and serve with rice.
