Thai Spiced Short Ribs

Indulge in the rich, aromatic flavors of Thai Spiced Short Ribs, a show-stopping dish that combines tender, fall-off-the-bone beef with the vibrant spices of Thai cuisine. Slow-braised in a luxurious sauce made from creamy coconut milk, red curry paste, and fragrant lemongrass, these short ribs are infused with layers of bold flavor, balanced perfectly with a hint of lime juice and a touch of sweetness from brown sugar. Kaffir lime leaves and fresh herbs like Thai basil and cilantro add an irresistible freshness, making this recipe a true culinary escape. Perfectly paired with steamed jasmine rice or rice noodles, this dish transforms humble ingredients into a restaurant-quality meal, ideal for cozy dinners or special occasions. Whether you're a fan of slow-cooked comfort food or Thai-inspired recipes, these short ribs are destined to become a new favorite!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds beef short ribs
• 2 teaspoons salt
• 1 teaspoons black pepper
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 1 tablespoon ginger, minced
• 4 cloves garlic, minced
• 3 tablespoons red curry paste
• 14 ounces coconut milk
• 1 cup beef broth
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 stalks lemongrass stalks, bruised and cut into 3-inch pieces
• 4 leaves kaffir lime leaves
• 0.5 cup Thai basil leaves
• 0.25 cup cilantro, chopped

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef short ribs dry with paper towels. Season generously with salt and pepper.

Step 3

Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

Step 4

In the same pot, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes until softened.

Step 5

Stir in the ginger, garlic, and red curry paste. Cook for an additional 2 minutes, stirring constantly to release the aromatics.

Step 6

Pour in the coconut milk and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 7

Add the fish sauce, brown sugar, lime juice, lemongrass stalks, and kaffir lime leaves. Stir to combine.

Step 8

Return the beef short ribs to the pot, ensuring they are mostly submerged in the liquid.

Step 9

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5-3 hours or until the meat is tender and easily pulls away from the bone.

Step 10

Remove the pot from the oven. Discard the lemongrass stalks and kaffir lime leaves.

Step 11

Garnish the short ribs with Thai basil leaves and chopped cilantro before serving.

Step 12

Serve the Thai Spiced Short Ribs with steamed jasmine rice or rice noodles for a complete meal.

Nutrition Facts

Serving size	3102.2 grams (3102.2g)

Amount per serving	% Daily Value*
Calories	5367

Total Fat 285.50g	366%
Saturated Fat 104.60g	523%
Polyunsaturated Fat 27.00g
Cholesterol 1216mg	405%
Sodium 20918mg	909%
Total Carbohydrate 345.50g	126%
Dietary Fiber 18.10g	65%
Total Sugars 237.70g
Protein 347.70g	695%

Vitamin D 145IU	726%
Calcium 912mg	70%
Iron 49mg	271%
Potassium 7881mg	168%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 26.0%

Carbs: 25.9%