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Low Carb Short Ribs Braised in Coconut Milk Recipe

Prep Time

30 minutes

Total Time

330 minutes

Yield

4
servings

Ingredients

  • 3 pounds beef short ribs (1½–2″-thick cross-cut,(flanken style; well-marbled works best)
  • kosher salt
  • 2 stalks lemongrass
  • 1 shallot (chopped)
  • 4 garlic cloves
  • 2 Fresnos chile (red, or jalapeńos, seeds removed)
  • 1 ginger (1" piece, peeled and finely chopped)
  • 1 can unsweetened coconut milk (13½ oz)
  • 1 tablespoon curry powder
  • 1 cup fresh cilantro (leaves with tender stems)
  • 2 tablespoons lime juice
  • ½ cup radish (julienned)
  • cauliflower rice (for serving)

Nutrition Info Per Serving

Serving Size

1 cup

Carbohydrates

7
g

Protein

21
g

Fat

62
g

Calories

649

You looked for the top short ribs recipe, and now you're here. Wonderful! Taste just one bite of this low-carb recipe for short ribs braised in coconut milk, and you will wonder how so much delicious flavor can be crammed into a single dish without spoiling your waistline. Best of all, this short ribs recipe is so simple to prepare, a beginner could cook it. Ready to prepare the best low carb short ribs braised in coconut milk you've had in your life? Read on!

Instructions

  1. Place a rack in middle of the oven; preheat to 250°. Season beef generously with salt and set aside.
  2. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add chopped shallots, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
  3. Arrange short ribs, bone side up, in skillet. Pour the purée over, cover, and transfer to the oven. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3 hours. Turn ribs onto their sides and continue to roast, adding water by ¼-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2 hours longer.
  4. Toss cilantro, radishes, lime juice, and a pinch of salt in a small bowl. Use it to top the short ribs and serve over cauliflower rice.