Short Ribs Slow Roasted In Coconut Milk Recipes
SHORT RIBS SLOW-ROASTED IN COCONUT MILK RECIPE
In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10-15 minutes. Let cool.
- Meanwhile, 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 shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
- Arrange short ribs, bone side up, in skillet; pour purée over. 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), 3-3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-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, 2-2 1/2 hours longer.
- Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
SLOW ROASTED BEEF SHORT RIBS
No matter how you make these beef short ribs, they will taste delicious. However, the texture is best when they are done low and slow on the gas BBQ grill.
Provided by Judith Hannemann
Categories Main Main Course
Time 3h5m
Number Of Ingredients 9
Steps:
- Wipe excess moisture off short ribs with a paper towel.
- Combine all the rub ingredients in a small bowl; then rub each rib generously with the mixture. At this point you may place the ribs in a sealed plastic bag and refrigerate overnight. This will produce the best flavor but it is not necessary.
- To make on a gas grill: Light one side of the grill and when the temperature inside the grill reaches 300 ℉ place the ribs on the UNLIT side of the grill, close the lid and slow roast for about 3 hours, being careful to maintain the temperature.
- In the oven: Preheat oven to 300 ℉. Place ribs on a rack in a roasting pan. Roast for about 3 hours.
- You may cook them longer if you like your ribs with "fall off the bone" meat. This will probably take an additional hour.
Nutrition Facts : ServingSize 2 ribs, Calories 791 kcal, Carbohydrate 19 g, Protein 79 g, Fat 42 g, SaturatedFat 18 g, Cholesterol 244 mg, Sodium 566 mg, Fiber 1 g, Sugar 18 g
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- Place a rack in middle of the oven; preheat to 250°. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
- Meanwhile, 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 shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
- Arrange short ribs, bone side up, in skillet; pour purée over. 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), 3–3½ 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, 2–2½ hours longer.
- Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.
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- Trim excess fat from ribs. Stir together brown sugar and next 5 ingredients. Sprinkle mixture over ribs, pressing to adhere. Brown ribs on all sides, in batches, in 1 Tbsp. hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-qt. slow cooker.
- Wipe skillet clean. Cook onion in remaining 1 Tbsp. hot oil 6 minutes or until tender. Add garlic and next 3 ingredients; cook 1 minute. Add soy sauce and coconut milk, stirring to release any browned bits from bottom of skillet. Pour over ribs in slow cooker. Cover and cook on LOW 5 hours or until pork is tender.
- Transfer ribs to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a glass measuring cup; let stand 5 minutes. Skim fat from liquid.
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- Place ribs in a very large zipper storage/freezer bag (2 gallon size) -OR- place each rack in a 1 gallon bag (you may have to cut racks in half. I often do just that because the huge zipper bags are hard to find where I live.
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- Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering. Add the shallot, garlic, and ginger, and saute until the shallot softens, about 1 minute.
- Pour the coconut milk into the pot, then add the soy sauce, curry paste, and minced cilantro. Stir until the coconut milk and curry paste are smooth and blended together. Sprinkle the short ribs with the sea salt, then add them to the pot, turning to coat with the coconut milk and curry sauce.
- Lock the lid on the pressure cooker. Cook at high pressure for 25 minutes in an electric pressure cooker or 20 minutes in a stovetop cooker. (Use “Manual” or “Pressure Cook” mode set for 25 minutes in an Instant Pot). Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
- Remove the short ribs to a platter with a slotted spoon or tongs. (Be gentle -they will want to fall apart after pressure cooking.) Stir the lime juice into the pot liquid, then pour the pot liquid into a fat separator and let it settle. (Defatting the pot liquid is optional, but a good idea.) Pour some of the defatted sauce over the ribs, then serve, passing the rest of the sauce at the table.
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