Coconut Masala Braised Short Ribs

Ingredients

• 4 short ribs
• Salt
• Green marinade:
• 1/2 small onion
• 1 handful coriander (cilantro)
• 1 small handful mint
• 4 garlic cloves
• 1 scotch bonnet
• Juice of 1 lime
• 1 tsp salt
• Base:
• 2 tbsp coconut oil
• 2 onions, sliced
• 10 garlic cloves, minced
• 1 thumb ginger, minced
• 1 cinnamon stick
• 2 star anise
• 5 curry leaves
• 1 tbsp cumin seeds
• 1 tbsp turmeric
• 2 tbsp garam masala
• 1 tbsp ground coriander
• 1 tbsp fenugreek powder
• 1 tbsp tomato paste
• 4 ripe tomatoes, chopped
• Liquids:
• Chicken stock (to mostly cover beef)
• 400 ml coconut milk
• Juice of 1 lime
• To serve:
• Rice
• Fresh coriander

Steps

1. Blend marinade: onion, coriander, mint, garlic, scotch bonnet, lime juice, salt.
2. Marinate ribs in the green marinade paste overnight. Save leftover marinade.
3. Season ribs with salt.
4. Brown ribs in coconut oil; remove.
5. Toast cumin seeds 30 seconds in the same pan.
6. Cook onions with a pinch of salt until soft and jammy.
7. Add garlic, ginger, and leftover marinade; cook until fragrant.
8. Add cinnamon, star anise, curry leaves, turmeric, garam masala, ground coriander, and fenugreek; cook briefly.
9. Stir in tomato paste and tomatoes; cook until thick and darker.
10. Return ribs, coat with the masala. Add chicken stock to mostly cover.
11. Cover and braise at 140°C / 285°F for ~3 1/2 hours, until tender.
12. Remove ribs; reduce sauce on the stove until rich.
13. Stir in coconut milk, simmer a few minutes.
14. Finish with lime juice and salt.
15. Return ribs, warm 5 minutes.
16. Garnish with coriander and serve with rice.