Coconut Braised Short Ribs

Spice up your short ribs with lemongrass, coconut milk and a savory peanut sauce.


  • 2 pounds bone-in short ribs (3 bone cut works best)
  • Salt and pepper
  • 1 tablespoon coconut oil
  • 4 garlic cloves, smashed
  • 1 Fresno chili, sliced
  • 2-inch piece of ginger, sliced into coins
  • 1 lemongrass stalk, smashed and sliced
  • 1 tablespoon Chinese five-spice
  • 1 can full-fat coconut milk
  • 2 tablespoons brown sugar
  • 1 cup beef stock
  • Dash of fish sauce
  • 5 sprigs of cilantro
  • Chili peanut sauce
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup red chili paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • For serving
  • Sticky rice
  • Toasted coconut
  • Cilantro leaves
  • Lime wedges


  1. Preheat oven to 300°F.
  2. Heat a Dutch oven over high heat. Season short ribs with salt and pepper and rub with coconut oil. Sauté until golden brown on both sides; set aside.
  3. Add garlic, chili, ginger and lemongrass, and sauté until fragrant. Season with Chinese five-spice, and whisk in remaining ingredients, adding short ribs back in. Bring mixture to a simmer, cover and pop in the oven for 2-3 hours until fork-tender but still on the bone. Remove ribs and reduce liquid down for sauce while preparing chili peanut sauce.
  4. In a mortar and pestle, crush peanuts for chili peanut sauce. Serve alongside short ribs with coconut sticky rice.