Coconut-Braised Short ribs
Pro tip: These leftovers are perfect for breakfast the next day. Chop up the short ribs and mix with whatever leftover brown rice and braising liquid. Heat a little butter in a hot cast iron pan and cook until the rice just starts to crisp up. Make a few wells and crack an egg in each. Cook until the whites are set and you have a true breakfast of champions.
- 2 tablespoons vegetable oil
- 4 pounds 8 to 10 beef short ribs
- 12 garlic cloves peeled
- 8 scallions white and greens separated and each thinly sliced
- 6 kaffir lime leaves
- 2 dried bird’s eye chilies
- 1 medium yellow onion thinly sliced
- One 14-ounce can coconut milk
- 2 cups beef stock
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 7 ounces enoki mushrooms trimmed and separated
- Brown rice for serving
- In a large Dutch oven, heat the oil over medium-high heat. Working in 2 batches, sear the short ribs on all sides, 8 to 10 minutes per batch. Transfer to a plate.
- To the Dutch oven, add the garlic, scallion whites, kaffir lime leaves, dried chilies and onion. Cook until lightly golden and aromatic, 5 to 6 minutes. Add the short ribs back to the pot with the coconut milk, beef stock, soy sauce and vinegar, and bring to a simmer. Cook, covered, until the short ribs are extremely tender, 3 hours.
- Carefully transfer the short ribs to a plate and skim the sauce to remove excess fat. Bring to a boil and cook until lightly reduced, 15 minutes. Add the mushrooms and the short ribs and cook for 1 minute more, then remove from the heat.
- Serve over brown rice, garnishing with the sliced scallion greens.