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Short Ribs Slow-Roasted in Coconut Milk

Short Ribs Slow-Roasted in Coconut Milk

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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)
Koshersalt
2 lemongrass stalks
1 shallot, chopped
4 garlic cloves
2 red Fresno chillies or jalapeños, seeds removed
1 (1") piece ginger, peeled, finely grated
1 (375g) burk osötad kokosmjölk
1 tablespoon curry powder
1 kopp korianderblad med mjuka stjälkar
2 matskedar färsk limejuice
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.

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