Thai Beef Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, flavorful meat that becomes tender when cooked slowly.

Coconut milk: Adds a creamy texture and subtle sweetness to the sauce.

Red curry paste: A blend of spices and herbs that gives the dish its distinctive Thai flavor.

Fish sauce: Provides a salty, umami depth that enhances the overall taste.

Brown sugar: Balances the flavors with a touch of sweetness.

Beef broth: Adds richness and depth to the sauce.

Lime: The juice adds a fresh, tangy finish to the dish.

Garlic: Adds aromatic depth and flavor.

Ginger: Provides a warm, spicy note that complements the other ingredients.

Vegetable oil: Used for browning the ribs and sautéing the aromatics.

When browning the short ribs, make sure to do so in batches if necessary to avoid overcrowding the dutch oven. This ensures that each piece gets a proper sear, which enhances the flavor and helps to lock in the juices.

• beef short ribs - Substitute with pork ribs: Pork ribs have a similar texture and can absorb flavors well, making them a good alternative.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a similar flavor profile but is slightly milder, which can work well in this recipe.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• brown sugar - Substitute with honey: Honey can provide the same sweetness with a slightly different flavor profile.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative while still providing a rich flavor.

• lime (juice) - Substitute with lemon (juice): Lemon juice offers a similar acidity and citrus flavor.

• garlic (minced) - Substitute with shallots (minced): Shallots can provide a similar aromatic quality and depth of flavor.

• ginger (minced) - Substitute with galangal (minced): Galangal has a similar spicy and aromatic profile, making it a good substitute.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the beef short ribs to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the short ribs and any remaining sauce into an airtight container. If you have a lot of sauce, consider using a separate container to avoid overcrowding.

• For optimal freshness, store the short ribs in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent any odors from the fridge affecting the flavor.

• If you plan to keep the short ribs longer, freezing is an excellent option. Place the cooled short ribs in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This will help you keep track of how long the short ribs have been stored.

• When you're ready to enjoy the short ribs again, thaw them in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the short ribs gently. You can use a microwave, but for the best results, reheat them in a saucepan over low heat. Add a splash of beef broth or coconut milk to keep the meat moist.

• If reheating in the oven, preheat to 300°F (150°C) and place the short ribs in an oven-safe dish. Cover with foil and heat for about 20-30 minutes, or until warmed through.

• To refresh the flavors, consider adding a squeeze of lime juice or a sprinkle of fresh herbs like cilantro before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the beef short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the ribs are warmed through.
  4. For extra flavor, you can add a splash of beef broth or coconut milk before covering with foil.

• Stovetop Method:

  1. Place the short ribs in a skillet or saucepan.
  2. Add a small amount of beef broth or coconut milk to the pan to prevent drying out.
  3. Cover and heat over medium-low heat for about 10-15 minutes, stirring occasionally, until the ribs are heated through.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish.
  2. Add a splash of beef broth or coconut milk to keep them moist.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until thoroughly warmed.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker.
  2. Add a bit of beef broth or coconut milk to keep them moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the ribs are heated through.

• Sous Vide Method:

  1. Seal the short ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the ribs are warmed through.
  4. Remove from the bag and serve immediately.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and slow-cooking the short ribs.

• Oven: Preheated to 325°F (165°C) to cook the ribs until tender.

• Tongs: Useful for turning and removing the short ribs from the pot.

• Measuring cups: For accurately measuring the coconut milk and beef broth.

• Measuring spoons: For measuring the red curry paste, fish sauce, and brown sugar.

• Knife: To mince the garlic and ginger.

• Cutting board: A surface for mincing the garlic and ginger.

• Wooden spoon: For stirring the ingredients in the pot.

• Juicer: To extract juice from the lime.

• Stove: Used to heat the oil and sauté the garlic and ginger.

• Lid: To cover the Dutch oven before transferring it to the oven.

Pre-brown the ribs: Brown the beef short ribs in advance and store them in the fridge. This will save you time on the cooking day.

Use pre-minced garlic and ginger: Opt for pre-minced garlic and ginger to cut down on prep time.

Make the sauce ahead: Prepare the coconut milk, red curry paste, fish sauce, brown sugar, and beef broth mixture a day before.

Utilize a slow cooker: Instead of the oven, use a slow cooker to cook the ribs overnight or while you're at work.