Thai-Style Braised Beef Short Ribs Recipe

Ingredients

• 6 tbsp peanut or sesame oil
• 2½ lb (1.1 kg) bone-in beef short ribs
• 1 medium yellow onion, diced
• 4 small Thai red chilies, stemmed and halved lengthwise
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 small lime, zested and juiced
• 4 cups beef broth
• 2 tbsp high-quality fish sauce
• 1 tbsp unseasoned rice wine vinegar
• 1 (14-fl.-oz.; 400 ml) can full-fat coconut cream
• 20 fresh green beans, trimmed and sliced (about 2 cups)
• 2 cups cauliflower florets
• ¼ cup fresh basil, chopped

1. Preheat 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.
2. Cover 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.
3. Reheat the Dutch oven and add 2 tablespoons peanut oil. Wait for 30 seconds and repeat Step 2 with remaining short ribs.
4. Reheat 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.
5. Pour in beef broth and scrape up any browned bits off the bottom. Add lime juice, fish sauce, and rice wine vinegar. Stir.
6. Return short ribs to the Dutch oven, making sure they’re fully submerged. Cover and bake for 2 hours, 30 minutes.
7. Uncover 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.
8. Serve short ribs with vegetables and broth, and top with fresh basil.