Spicy Lemongrass and Coconut Braised Beef Ribs

Instructions

1. 1

   Prepare the aromatics: Trim the tough outer layers of the lemongrass and bruise it gently with the back of a knife. Peel and thinly slice the ginger and galangal. Peel and mince the garlic and shallots. Deseed the Thai chilies if you prefer less heat, then mince them.

   ~10 min
2. 2

   Sear the beef ribs: Heat vegetable oil in a large pot over medium-high heat. Sear the beef ribs on all sides until browned. Remove the ribs from the pot and set aside.

   ~8 min
3. 3

   Sauté the aromatics: Add the minced garlic, shallots, chilies, ginger, galangal, and bruised lemongrass to the same pot. Sauté until fragrant, about 2-3 minutes.

   ~3 min
4. 4

   Deglaze and add liquids: Pour in the fish sauce and soy sauce, scraping the bottom of the pot to loosen any browned bits. Return the beef ribs to the pot. Add the coconut milk and water. Stir in the brown sugar.

   ~2 min
5. 5

   Braise the ribs: Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for 2.5 to 3 hours, or until the beef is very tender and falling off the bone. Stir occasionally.

   ~150 min
6. 6

   Finish and serve: Once the ribs are tender, remove them from the pot using a slotted spoon. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce and thicken slightly. Taste and adjust seasoning if needed. Serve the beef ribs with the rich sauce spooned over them, garnished with fresh cilantro.

   ~5 min