We know it's tough to wait while you braise short ribs, but the low-and-slow method produces the juiciest, tastiest results. Red curry and coconut milk gives this super tender rib recipe a taste of thai flavors.
3 pound Bone in beef short ribs, cut into 2 to 3 rib portions
0.5 teaspoon Salt
1 tablespoon Coconut oil or vegetable oil
1 Shallot, finely chopped
1 tablespoon Grated fresh ginger
2 teaspoon Minced fresh lemongrass
2 Cloves garlic, minced
3 tablespoon Thai red curry paste
1 tablespoon Packed brown sugar
14 ounce 1 can unsweetened coconut milk
1 tablespoon Fish
4 Heads baby bok choy, halved lengthwise
Mint leaves
Lime wedges
Nutrition value
1270
calories per serving
100 g Fat76 g Protein10 g Carbs11 g FiberOther
Current Totals
100 g Fat
76 g Protein
10 g Carbs
11 g Fiber
MacroNutrients
Carbs
10 g
Protein
76 g
Fiber
11 g
Fats
Fat
100 g
Vitamins & Minerals
Calcium
45 mg
Iron
5 mg
Vitamin A
20 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
21 mg
Vitamin B6
0 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
139 mg
Manganese
2 mg
Phosphorus
524 mg
Selenium
34 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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