Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
No results in title/ingredients found. Press enter to perform an advanced search.
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
Short Ribs Braised in Coconut Milk brings a unique twist to your dinner table. The combination of tender beef short ribs, rich coconut milk, and fragrant lemongrass creates a comforting dish that's perfect for meal prep or a cozy family dinner. With only 7 grams of carbs per serving, this low-carb option can support your journey towards better health while keeping your taste buds satisfied. Serve the ribs over cauliflower rice for a complete, nutritious meal.
Instructions
- Place a rack in middle of the oven; preheat to 250°. Season beef generously with salt and set aside.
- 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.
- 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.
- 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.
Find your next recipe
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
No results in title/ingredients found. Press enter to perform an advanced search.