Chile-coconut braised beef short ribs. Make this for company and knock their socks off.

I don’t want to sing its praises too loud because let’s say I serve this to someone who read this post and they’re firmly in the camp of my socks were not knocked off. Well, that would be awkward. Better to let other people sing the praises of the food you’ve cooked than for you to sing them yourself. Right?

Right. However, I definitely broke that “rule” earlier this week with this meal. I ate it and, from the first bite, decided, “Okay this is really, really good. I am an amazing cook.” A new twist on short ribs with some incredible Asian flavors mixed in like ginger and cilantro. I want to eat it again, and again. And if short ribs (especially the grass-fed ones I buy) weren’t so damn expensive, I probably would make it weekly.

I got this recipe out of this cookbook that I took out at the library. Along with about ten other cookbooks. I’m on a roll, guys. Watch out before my Dutch oven gets ya. I’m committing to trying cookbooks out from the library first. Flipping the pages, ear marking things I might make, making them, and then perhaps actually purchasing it for my own shelves. Too many times I have a cookbook that I end up making one or two things from only. No more! (Bonus–or perhaps not–with this book is that several of the recipes are nowhere to be found on the web. Therefore, the book is actually a nice thing to own.)

Chile-coconut braised beef short ribs
from Melissa Clark’s kitchen

2 lbs. boneless beef short ribs, cut into 2-inch chunks
1.5 t kosher salt, plus more to taste
1 t chili powder (hot or mild)
1/2 t freshly ground black pepper, plus more to taste
1 t coconut oil or olive oil
4 garlic cloves, minced
2 jalapenos, seeded if desired, and minced
1 2-inch piece fresh ginger, peeled and grated
1 small shallot, minced
1/2 t cumin seeds
1 13.5 ounce can coconut milk
finely grated zest and juice of 2 limes
chopped cilantro, for serving
chopped scallions, for serving
lime wedges, for serving (optional)
coconut rice with optional peas, if desired (I made this too)

Preheat oven to 325 degrees. Season the beef all over with 1 t salt, chili powder, and pepper. In a 5-quart Dutch oven over medium-high heat, heat the oil. Add the beef and cook until browned all over, about 8 minutes. Add the garlic, jalapenos, ginger, shallot, and cumin seeds. Cook, stirring, until everything is fragrant and golden, about 2 minutes more.

Stir in the coconut milk, lime zest, and juice, remaining 1/2 t salt, pepper to taste, and 1/2 cup water. Bring the liquid to a simmer, then cover and transfer the pot to the oven. Cook until the beef is very tender, 2 to 2 1/2 hours, turning the meat after an hour. (2 hours was sufficient for mine.)

Serve with coconut rice if you like, garnished with cilantro and scallions, and have lime wedges for squeezing if desired.

Coconut rice with optional peas

This was a nice addition because the fat has all been cooked out of the meat, and blended with the coconut milk into this amazing broth. Ladle them over that rice, people!

1 13.5 ounce can coconut milk
1 cup brown rice, rinsed (I had white rice here, so I tweaked accordingly)
Large pinch kosher salt
3/4 c frozen peas, optional

Pour the coconut milk into a liquid measuring cup. Add enough water to make 2 cups and pour the mixture into a large saucepan with the rice. Bring the liquid to a boil and add salt.

Reduce heat to low, cover and simmer until the liquid has been absorbed and the rice is tender, 45 minutes to an hour. Stir in the peas if using during the last two minutes of cooking. If the rice is tender, but there is still liquid in the pan, remove the cover and cook over high heat until it has evaporated. Fluff before serving.