Ultimate Coconut Braised Short Ribs with Lemongrass & Ginger

If you are looking for a show-stopping dinner that combines the rich, buttery texture of slow-cooked beef with the vibrant, aromatic flavors of Southeast Asia, these Lemongrass and Ginger Coconut Braised Short Ribs are the answer. This recipe transforms tough beef short ribs into “fall-off-the-bone” perfection, simmered in a silky, fragrant coconut broth that you’ll want to pour over everything.

The Flavor Profile

Unlike traditional red-wine braises, this dish uses a base of full-fat coconut milk, earthy turmeric, and pungent aromatics. The citrusy brightness of lemongrass and the warming heat of fresh ginger cut through the richness of the beef, creating a perfectly balanced, restaurant-quality meal at home.

Ingredients

• 3–4 lbs bone-in beef short ribs
• 2 tbsp neutral oil (avocado or grapeseed)
• 2 stalks fresh lemongrass (bruised and cut into 3-inch pieces)
• 3-inch piece fresh ginger (peeled and sliced or grated)
• 6 cloves garlic (smashed)
• 2 large shallots (thinly sliced)
• 1–2 Thai red chiles (halved, adjust for heat preference)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup beef bone broth or water
• 3 tbsp fish sauce (for umami and salt)
• 2 tbsp palm sugar or brown sugar
• 1 tsp ground turmeric
• Juice of 1 lime (plus wedges for serving)
• Fresh herbs: Cilantro, mint, or Thai basil for garnish

Step-by-Step Instructions

1. Sear the Ribs

Preheat your oven to 300°F (150°C). Generously salt the short ribs on all sides. In a large Dutch oven over medium-high heat, add the oil. Sear the ribs in batches until deeply browned on all sides (about 3-4 minutes per side). Remove and set aside on a plate.

2. Sauté the Aromatics

Lower the heat to medium. In the same pot (remove excess fat if there’s more than 2 tablespoons), add the shallots, ginger, garlic, and lemongrass. Sauté for 3–5 minutes until fragrant and the shallots are translucent. Stir in the turmeric and chiles for another minute.

3. Build the Braising Liquid

Pour in the coconut milk, beef broth, fish sauce, and sugar. Stir well, scraping the bottom of the pot to release the fond (the flavorful browned bits). Bring the liquid to a gentle simmer.

4. The Long Braise

Nestle the seared ribs back into the pot, ensuring they are at least two-thirds submerged. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and beginning to pull away from the bone.

5. Finishing Touches

Carefully remove the ribs from the pot. Skim any excess oil from the surface of the sauce. Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning with more fish sauce or sugar if needed.

6. Serve

Place the ribs over a bed of steamed jasmine rice. Generously spoon the coconut-lemongrass sauce over the top. Garnish with a handful of fresh herbs and extra lime wedges.

Fact-Check: Why This Works

• The Science of Braising: Short ribs contain high amounts of connective tissue (collagen). Low-and-slow cooking breaks this down into gelatin, resulting in a rich, melting texture.
• Lemongrass & Ginger: In Southeast Asian culinary traditions, these are considered “warming” ingredients that aid digestion and provide anti-inflammatory benefits.
• Coconut Milk: The fats in coconut milk help to carry the fat-soluble flavors of the spices (like turmeric and ginger) throughout the meat.