Chile-coconut braised beef short ribs from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make by Melissa Clark

  • shallots
  • beef short-ribs
  • chile powder
  • coconut milk
  • garlic
  • fresh ginger
  • limes
  • coconut oil
  • cumin seeds
  • jalapeño chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on August 15, 2017

    I've had this braise on my to-make list forever, but unfortunately, I didn't love it quite as much as everyone else. It wasn't bad, but I've just made other braises I enjoyed a lot more. My coconut milk seemed to sort of "curdle" in the pot, even though I stirred the braise frequently. So there wasn't really any nice, creamy sauce to enjoy, like I was expecting. I'm not really sure how this happened, or if it was my fault, but it was weird. I do agree that the flavor was better by the second day. We served this tossed with rice noodles and edamame which was nice. I just don't think I would take the effort to make it again.

  • Emily Hope on October 31, 2016

    I've had this on my "to try" list forever and am so glad I finally got around to it! As others have said, it's delicious--though with the caveat for me that it really needs the optional overnight rest for its flavors to develop. On the day it was made, the sauce was a bit sharp (even though I used the juice of 1 1/2 limes instead of 2), and the beef wasn't super flavorful. But the next day it had integrated and mellowed--delicious! I did add a splash of fish sauce and a little brown sugar to give it a bit more oomph--which I would do again--and I used all coconut milk instead of part water for the sauce, since I had some extra that needed to be used. Served with brown rice and stir-fried bok choy.

  • wodtke on October 23, 2015

    Made 10-22-15. Like Breadcrumbs, I used the curry powder alternative (which is not noted in the EYB indexing), and like L.Nightshade, used bone-in short ribs. I think the curry powder worked fine, although next time I'll try the chile version. But the bone-in ribs I had were not so good, as they were very fatty. Combined with the rich coconut milk, it made for an excessively fatty sauce. Not MC's fault, of course, as she called for boneless, which at my butcher at least are trimmed closely. One to try again, this time as written.

  • TheCulinaryLibrarian on June 04, 2015

    I love making this dish! It is great for a weeknight dinner with friends because you can make it the day before. I usually serve it over rice noodles.

  • Breadcrumbs on March 01, 2015

    p. 46 – I made the dish early enough in the day to allow enough time to refrigerate it so I could remove the fat prior to serving. Instead of increasing the liquid I opted to keep the sauce ingredients the same and reduce the volume of meat. I chose 4 bone-in short ribs that weighed a little over 2 lbs. MC offers an alternate prep using Madras Curry Powder for a Curry-Coconut Rib dish and that’s the route I took. If I had one nit with this recipe it would be that the curry flavour wasn’t as pronounced as I would have liked it to be. My curry powder was newly purchased. I’ll definitely up the ante next time around. When I removed my dish from the oven I thought the sauce had too much tang though things did seem to mellow out somewhat later in the day after the dish had rested in the fridge. With more curry (and maybe less lime?) I could love this. I’ll make it again. Photos here:

  • westminstr on March 25, 2013

    One of my favorite recipes from the book. T loved it!

  • L.Nightshade on August 01, 2012

    My bone-in ribs were only two pounds total weight. But there were just two of us, so that was fine. I used the full amount of all the other ingredients, in a somewhat smaller pot, in order to bring the liquid up halfway on the meat as suggested. The only slight modification I made in the ingredients was with the chile peppers. I used a combination of jalapeno, serrano, yellow, red anaheim, thai bird, and a smidge of habanero, to equal the approximate bulk of two jalapenos. All else went in as written. The small amount of meat was quite done at the end of two hours. I separated the meat from the liquid and refrigerated both. The following day, the fat was lifted out in a smooth, hard disc, and the meat and liquid were reunited and heated. This is a fine and fragrant dish, the chiles mingle splendidly with the lime and coconut. It is brown, as beetlebug states, but the red chiles, cilantro, and scallions livened it up quite enough. Definitely repeatable and guest-worthy.

  • amraub on April 22, 2012

    This was excellent and is a definite repeat. I had a bag of spinach that I needed to use up, so I cooked it over low on the stove and wilted the spinach into the sauce after the meat was tender. It added a nice bit of colour to the dish and made it more into a one-pot meal.

  • Trackypup on January 22, 2012

    Outstanding! The flavours are amazing. The only thing I did differently was thin the sauce after I took it out of the oven by adding 1/4 cup of water. The lime was a bit overpowering without it. Definitely going in the favourites file.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.