Marinated in Malaysian curry powder and then slow cooked in a citrus coconut curry sauce, my tender Malaysian braised short ribs recipe is filled with fresh and spicy flavors! Serve over rice and enjoy a hearty, comforting, and unique Asian-inspired meal.
This is one recipe that will wow you. It’s a flavor punch in a good way and one of my favorite short rib recipes.
As you all know, I’m a huge fan of whipping up Asian cuisine for dinner! Recipes like Thai grilled curry chicken, dal makhani (lentil stew), pulled pork sliders, and pineapple shrimp barley salad are just a few of my favorites. Lately, I’ve been craving ribs which is why I wanted to test out these Malaysian braised short ribs! The results were incredible and now I want to share them with you.
Marinated in my homemade Malaysian curry powder and then slow cooked in a special coconut milk, lemon grass, and chile sauce, this short ribs recipe is the perfect weekend treat. It takes a while to cook, but boy, it’s so worth it!
INGREDIENT NOTES AND SUBSTITUTIONS
- Beef Short Ribs – You can use bone-in or boneless ribs for this recipe!
- Malaysian Curry Powder – This curry powder is a special mix of red chiles, cardamom, cinnamon, cumin, and more. You can find premade mixes at the store, but I recommend that you make my homemade version. You need it to marinate the meat for the coconut curry sauce.
- Olive Oil – You need this to brown your braised short ribs before you bake them in the oven.
- Coconut Milk – The base of your coconut curry sauce! Be sure to use full fat canned and not the kind from a carton — the textures aren’t quite the same.
- Garlic – This spicy and earthy ingredient is a must for this recipe.
- Lemon Grass – Another ingredient for the curry sauce. Make sure that you trim the ends before you chop it. It adds a wonderful citrus flavor to this dish.
- Red Fresno Chiles – For some added heat! You can also use jalapeños instead, just make sure to remove the seeds.
- Shallot – Sharp and sweet, this ingredient compliments the other aromas perfectly!
- Ginger Paste – If you can’t find ginger in paste form, you can use a 2-inch piece of fresh ginger peeled and chopped instead.
- Cilantro & Fresh Limes – Use both for your garnish!
HOW TO MAKE MALAYSIAN BRAISED SHORT RIBS
1. Marinate The Meat. You’ll be using a dry marinade for this recipe! Rub your Malaysian curry powder spice blend on the short ribs. Make sure to cover it completely and press the rub down so that it sticks. Let it rest for at least 1 hour. If you have the time, it’s best to let it marinate in the fridge overnight!
2. Prepare The Coconut Curry Sauce. Using a food processor or blender, add the garlic, lemon grass, chiles, shallot, and ginger, and purée. Add the curry powder and coconut milk and blend for 1-2 minutes. Don’t worry if the mixture isn’t completely smooth!
3. Brown The Short Ribs. If you left the meat in the fridge overnight, let it come to room temperature. Heat the olive oil in a large Dutch oven and brown the short ribs, making sure to cook each side. While they brown, preheat your oven to 325°F.
4. Slow Cook The Meat. Remove the short ribs from heat, then pour the coconut curry sauce over them and cover. Bake your braised short ribs recipe for 3 hours. After about an hour, check to make sure that the sauce is still covering the meat about halfway up from the bottom of the baking dish. You can add in some water if you need to. Spoon the sauce over the ribs, place the cover back on, and continue to braise it.
5. Garnish & Serve. Remove the braised short ribs from the oven and remove the bone if using bone-in ribs. Serve on a bed of steamed rice and garnish with fresh cilantro and lime slices!
What’s The Best Cooking Method For Short Ribs?
I love browning my short ribs in a pan and then slow cooking them in the oven. When you slow cook meat, you’ll end up with perfectly tender results every time. It may take a while, but the process is totally worth it! This braised short ribs recipe is perfect for a weekend dinner when you have a little extra time on your hands.
What Does Braising Short Ribs Mean?
Braising is a combination of two different cooking methods: searing and then baking in a liquid. When you sear the meat before you bake it, the natural sugars become caramelized and a rich brown crust will form on the outside of the meat. It takes the flavors to a whole new level! You’ll get all of the beauty of a pan-fried exterior with a tender, melt-in-your-mouth interior. Simply delish!
Should I Soak Short Ribs Before Cooking?
I’ve already come across a short ribs recipe that requires soaking the meat before cooking it. That’s not necessary for my recipe, as the short ribs will bake in the flavor-packed coconut curry sauce for 3 hours. You’ll get tender fall off the bone results without having to presoak.
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Malaysian Braised Short Ribs
Coconut Curry Sauce
- 1 cup cilantro leaves for garnish
- Fresh limes for serving sliced
- Rub Malaysian Curry Powder spice blend on all sides of each short rib, pressing to adhere. Allow to rest for 1 hour or overnight covered and refrigerated.
- In a food processor or blender add garlic, lemon grass, chiles, shallot and ginger and purée until broken down and chopped well. Add curry powder and coconut milk. Process for 1-2 minutes, it will not be completely smooth.
- Allow short ribs to come to room temperature. In a large Dutch oven add the oil and brown short ribs on all sides.
- Preheat oven to 325°F.
- Pour coconut curry sauce over browned short ribs and cover. Bake for 3 hours. After 1 hour check to see that liquid level is at least half way up on short ribs and add water if needed. Spoon sauce over short ribs, cover and continue braising.
- If using bone in short ribs, remove bone and discard. Serve beef short ribs over steamed rice and top with cilantro and lime slices.
- If you can’t find ginger paste, substitute 2″ piece of ginger, peeled, chopped.
- Feel free to substitute any curry powder, but my Malaysian Curry Powder spice blend is perfect for this.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.