This creates such tender meat; it is almost difficult to eat. It literally falls off the bone. I like to serve this with Thai jasmine rice and ladle the sauce over the rice. It is amazing.
Ingredients
6-8 Beef short ribs, bone in, trimmed of all visible fat
2 cans of coconut milk
2 whole star anise
2 whole cinnamon sticks
3 green onion, loosely chopped
2 Tbsp Fish Sauce
1 Tbsp Dark soy sauce
1 Tbsp Mirin, rice wine
1 Tbsp Sesame oil
5 pieces of ginger root, sliced
1 Tbsp chili oil
1 Tbsp Sugar
Begin by thoroughly trimming the beef ribs. They will have fat inside the meat, so you need to remove the fat on the outside.
Salt and pepper the ribs and brown on all sides in a few Tbsp of vegetable oil. While the meat is browning, mix together all of the braising ingredients and bring to a soft boil.
When ribs are browned, add them into the braising liquid, cover and cook gently for 3 ½ to 4 hours until tender.
Serve over Thai Jasmine rice and enjoy.
The Louisville Chef 