You know I am a sucker for a good short rib. Nothing beats a fall off the bone short rib that melts in your mouth! I usually cook red wine braised short ribs, but when I am wanting different flavor profiles, I go with my south Asian inspired lemongrass short ribs!

If you are a fan of Thai food or Vietnamese food, then you must make these short ribs. They have some of the same flavor profiles like ginger, garlic, coconut, lemongrass and fish sauce. It results in a salty and tangy dish filled with umami!

What to Serve Them With:

  • Calrose rice is my favorite with this dish! Soaks up all the flavorful liquid.
  • Basmati or Jasmine rice
  • Cauliflower rice
  • Mushrooms
  • Broccoli
  • Cauliflower
  • Carrots
  • Tons of green onions!

@kellyscleankitchen

Lemongrass braised short ribs ⬇️ Ingredients: 6 bone in short ribs Salt and pepper Avocado oil 2 onions, diced 1 green bell pepper, diced 10 garlic cloves, minced 1 inch ginger, minced 2 tbsp lemongrass paste 2 large serrano or 3 thai chiles 1 tsp turmeric 2 cans coconut milk, full fat 1 cup chicken or beef stock 1/3 cup fish sauce 3 limes, juiced Cilantro garnish Check our steps on my website! #shortribs #recipe #cooking

♬ original sound – Chef Kelly Scott
  • SERVINGS:  6
  • PREP TIME: 15 Mins
  • ACTIVE TIME: 1.5 Hrs
  • TOTAL TIME: 3 Hr

Ingredients:

  • 6 bone in short ribs
  • Salt and pepper
  • Avocado oil
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 10 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 tbsp lemongrass paste
  • 2 large serrano or 3 thai chiles
  • 1 tsp turmeric
  • 2 cans coconut milk, full fat
  • 1 cup chicken or beef stock
  • 1/3 cup fish sauce
  • 3 limes, juiced
  • Cilantro garnish

Preparation:

STEP 1.

Preheat the oven to 325*F.

Salt and pepper the short ribs on all sides. In a dutch oven over medium heat, add avocado oil. Sear the short ribs on all sides until golden brown and set aside.

STEP 2.

In the same pot, saute the onions, and bell pepper until translucent, salting as you go, around 5 minutes. Add the garlic, ginger, lemongrass paste, serrano chilis and turmeric and saute another 2 minutes until toasted and fragrant.

STEP 3.

Add the coconut milk, chicken stock, fish sauce and beef back into the pot. Make sure the liquid comes up at least halfway up the side of the short ribs. If not, add more liquid. Bring up to a simmer, top with a lid and transfer to the oven. Braise in the oven for 1 hour, remove from the oven and flip the short ribs over so the other sides are submerged in liquid, and return to the oven for another hour. Remove from the oven after the two hours total, and if the meat is fork tender, place stovetop.

If you want them to fall off the bone because they are so tender, they may need another 30 minutes to 1 hour in the oven! Each oven is different so go based off how easy it is to shred with forks!

STEP 4.

Remove the beef and bring the sauce up to a simmer stovetop. Simmer for 10-20 minutes until desired thickness is reached. It should coat the back of the spoon without moving.

STEP 5.

Add the beef back to the pot, stir in the lime juice, taste and adjust seasoning as needed, and serve with cilantro.

Print Friendly, PDF & Email Print Recipe