Coconut and Ginger Braised Short Ribs Recipe

There’s something deeply satisfying about a braise that transforms modest ingredients into a soulful and memorable dish. In this Coconut and Ginger Braised Short Ribs recipe, bone-in English-style short ribs are seasoned, seared, and then slowly cooked in a fragrant broth of coconut milk, ginger, garlic, and chiles until the meat is meltingly tender.

This is a dish that fills your home with enticing aromas and delivers layers of flavor with every spoonful. The interplay between the lush coconut and bright lime keeps the palate engaged, while the ginger and chiles add a hint of warmth without overpowering the natural beef richness. Tossing in hearty greens near the end of the braise gives the sauce textural contrast and a fresh note that balances the dish.

This recipe works beautifully over steamed jasmine rice, which soaks up the savory sauce and makes every bite feel complete. Garnishes like cilantro, scallions, and crisp fried shallots add freshness and crunch, elevating the bowl into something you’ll want to make again and again. Designed with weeknight execution in mind yet worthy of weekend dinner company, this dish proves that deep flavor doesn’t have to be complicated.

English-cut versus flanken short ribs

English-cut and flanken short ribs differ mainly in how they’re sliced. English-cut ribs are cut parallel to the bone into thick, meaty pieces with one bone per portion, making them ideal for slow braising. Flanken short ribs are cut across the bones into thin strips with several bone segments, so they cook quickly and are better suited to grilling or fast braises.

Notes from the Food & Wine Test Kitchen

• Drying ribs uncovered overnight in the fridge improves crust development, but isn’t necessary.
• Shaoxing wine is a fine substitute for dry sherry.
• Crisp fried shallots on top add a welcome crunch against the tender meat. Use store-bought fried onions if you want an easy shortcut.