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COCONUT CURRY BRAISED SHORT RIBS

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Switch up your usual menu with something spicy & tangy, like these Guinness Coconut Curry Braised Short Ribs!”

braised short ribs with rice
braised short ribs with rice and a pint of Guinness
braised short ribs with rice
braised short ribs with rice and a pint of Guinness
Seared short ribs slow cooked in a spice, Guinness and coconut sauce.
Featured Beer:
Guinness Draught
braised short ribs with rice and a pint of Guinness
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Difficulty
Hard
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Prep Time
30 mins
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Serves
4-5
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Cooking Time
7 hours

Ingredients

Method

Pre-heat oven to 150°C. In a deep ovenproof dish, season the short ribs with salt and pepper.
Place a large pan on a medium high heat, add a drizzle of oil, and sear the ribs, turning to sear all over.
Remove the ribs and reduce the heat to medium. Into the same pot add onion, ginger and garlic and sweat until the vegetables become translucent. Lightly season with salt.
Add the Guinness Draught and allow it to deglaze the pan.
Add beef stock, water and coconut milk and mix to combine. Bring up to a simmer and add chillies, lemongrass and all spices. Cook gently for 15 mins.
Return the ribs to the overproof dish, cover with a lid and place in the oven. Cook for up to 5 hours. Depending how big the short ribs are, they may need slightly more or less time.
Check the tenderness by how easy the meat pulls away from the bone.
Once cooked, remove from dish and skim the fat from the braising liquid.
Remove the cinnamon stick and kafir lime leaves and using a stick blender, blend the sauce. Use to coat the ribs.
Serve either on their own, garnished with fresh coriander, or with rice.

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