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Short Ribs Slow-Roasted in Coconut Milk
Ingredients
  • ⅓ cup unsweetened coconut flakes
  • 3 lb. 1½ to 2"-thick cross-cut beef short ribs (flanken style; well-marbled works best)
  • Kosher salt
  • 2 lemongrass stalks
  • 1 shallot, chopped
  • 4 garlic cloves
  • 2 red Fresno chiles or jalapeños, seeds removed
  • 1 1" piece ginger, peeled, finely grated
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 Tbsp. curry powder
  • 1 cup cilantro leaves with tender stems
  • 2 Tbsp. fresh lime juice
  • Steamed white rice (for serving)
Steps
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