Short ribs and another braised recipe…but slow cooking turns these tough cuts of beef into succulent perfection. This time around I used a braising liquid with coconut milk, tons of sambal oelek (garlic chili sauce) and red curry paste. Alongside the soft, fatty ribs is a quick chili peanut sauce and rice.

A note about braising and why you need to use this slow cooking method. Braising is a combination-cooking method where the meat is first seared at a high temperature, then finished in a covered pot at a lower temperature while in braising liquid. The hours of low heat transforms the meat’s collagen into gelatin, which results in a silky, flavor-packed sauce. Braising is used traditionally to turn lesser cuts of meat into delicious dishes, which is why the technique is utilized in many cultures.

Coconut-Braised Short Ribs Slow Cooked Ingredients 3 lbs short ribs

1 can full-fat coconut milk

2 TBSP sambal oelek (garlic chili sauce)

1 TBSP red curry paste

½ TBSP rice wine vinegar

1 TBSP sesame oil

2 serrano chilis, sliced

4 garlic cloves, smashed

2-inch piece of ginger, sliced

2 TBSP brown sugar

1 cup beef stock

Dash of fish sauce

Kosher salt

Black pepper Chili peanut sauce ½ cup roasted peanuts, chopped

½ cup sambal oelek (garlic chili sauce)

2 TBSP rice wine vinegar

2 TBSP sesame oil

2 TBSP brown sugar Instructions Preheat oven to 300ºF Heat a Dutch oven over high heat Add sesame oil Sauté short ribs until golden brown on both sides, set aside Add garlic, chili, and ginger, and sauté until fragrant Add beef stock and simmer for a couple minutes Whisk in remaining ingredients Add short ribs back into the Dutch oven Bring to a simmer Place in the oven for 3 hours In a blender, blend together the chili peanut sauce ingredients Serve short ribs with rice and chili peanut sauce 6.1.5 RaddCooking.com