Coconut-Braised Short Ribs

After testing a recipe for short ribs adobo for Saveur many years ago, I became woke to braising short ribs in coconut milk. I refuse to cook them any other way still to this day. Inspired by that recipe, these short ribs are seared off before getting braised in coconut milk, beef stock, soy sauce and aromatics until they fall off the bone. Finished with enoki mushrooms, this is the perfect braise to smother a bowl of brown rice with. 

Pro tip: These leftovers are perfect for breakfast the next day. Chop up the short ribs and mix with whatever leftover brown rice and braising liquid. Heat a little butter in a hot cast iron pan and cook until the rice just starts to crisp up. Make a few wells and crack an egg in each. Cook until the whites are set and you have a true breakfast of champions.

Coconut-Braised Short Ribs

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 3 hours and 40 minutes

Total Time: 4 hours


2 tablespoons vegetable oil

4 pounds (8 to 10) beef short ribs 

12 garlic cloves, peeled

8 scallions, white and greens separated and each thinly sliced

6 kaffir lime leaves

2 dried bird’s eye chilies

1 medium yellow onion, thinly sliced

One 14-ounce can coconut milk

2 cups beef stock 

1/2 cup soy sauce

1/4 cup balsamic vinegar

7 ounces enoki mushrooms, trimmed and separated

Brown rice, for serving


  1. In a large Dutch oven, heat the oil over medium-high heat. Working in 2 batches, sear the short ribs on all sides, 8 to 10 minutes per batch. Transfer to a plate.
  2. To the Dutch oven, add the garlic, scallion whites, kaffir lime leaves, dried chilies and onion. Cook until lightly golden and aromatic, 5 to 6 minutes. Add the short ribs back to the pot with the coconut milk, beef stock, soy sauce and vinegar, and bring to a simmer. Cook, covered, until the short ribs are extremely tender, 3 hours.
  3. Carefully transfer the short ribs to a plate and skim the sauce to remove excess fat. Bring to a boil and cook until lightly reduced, 15 minutes. Add the mushrooms and the short ribs and cook for 1 minute more, then remove from the heat.
  4. Serve over brown rice, garnishing with the sliced scallion greens.