Chile-coconut braised beef short ribs from Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between (page 137) by Melissa Clark

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Accompaniments: Coconut rice with optional peas

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Notes about this recipe

  • averythingcooks on January 19, 2020

    I came here with LOTS of short ribs in the freezer and kind of a forgotten book on a bottom shelf. I will admit that a taste before going in the oven was way too "limey" so I did add a good shot of honey. After a long slow braise, the meat is beautifully tender (& easily shredded) and the broth is thick and rich. I finished it by wilting in the remains of a bunch of spinach, lots of chopped green onions, chopped roasted red peppers and a good handful of peas. We are eating it with buttered & crisped naan for scooping and it is really delicious.

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