Thai-Style Braised Beef Short Ribs

Fall-off-the-bone beef short ribs are braised with fiery Thai chilies, fresh ginger, and luscious coconut cream.

Thai-Style Braised Beef Short Ribs

Prep Time: 15 mins Cook Time: 3 hrs, 30 mins Yield: 8 cups

Serving Size: 11⁄3 cups

Ingredients

6 TB. peanut or sesame oil 21⁄2 lb. (1.1kg) bone-in beef short ribs 1 medium yellow onion, diced 4 small Thai red chilies, stemmed and halved lengthwise 2 cloves garlic, minced 1 TB. fresh ginger, minced 1 small lime, zested and juiced 4 cups beef broth 2 TB. high-quality fish sauce 1 TB. unseasoned rice wine vinegar 1 (14-fl.-oz.; 400ml) can full-fat coconut cream 20 fresh green beans, trimmed and sliced (about 2 cups) 2 cups cauliflower florets 1⁄4 cup fresh basil, chopped

Nutrition per Serving

Fat 75% Net Carb 8%

Protein 17% Ratio 1.3:1

Calories 602 Fat 50g Protein 26g Total Carbohydrate 14g Dietary Fiber 2g Net Carbohydrate 12g

1Preheat the oven to 350°F (180°C). Heat a large Dutch oven over medium-high heat. Add 2 tablespoons peanut oil and wait for 30 seconds.

2Cover the bottom of the Dutch oven with half of short ribs and cook for 2 minutes, or until deeply browned. Turn and repeat on the other side. Remove short ribs and set on a plate.

3Reheat the Dutch oven and add 2 tablespoons peanut oil. Wait for 30 seconds and repeat Step 2 with remaining short ribs.

4Reheat the Dutch oven and add remaining 2 tablespoons peanut oil. Add yellow onion, Thai red chilies, garlic, ginger, and lime zest. Stirring frequently, cook for 2 to 4 minutes.

5Pour in beef broth and scrape up any browned bits off the bottom. Add lime juice, fish sauce, and rice wine vinegar. Stir.

6Return short ribs to the Dutch oven, making sure they’re fully submerged. Cover and bake for 2 hours, 30 minutes.

7Uncover and stir in full-fat coconut cream. Add green beans and cauliflower, cover, and bake for an additional 30 to 45 minutes, or until short ribs are tender and falling off the bones.

8Serve short ribs with vegetables and broth, and top with fresh basil.