"coconut milk-braised short ribs" romance & other musings

My most viral recipe is one I never wrote down...until today.

Coconut Milk Braised Short Ribs with Brown Butter Lemongrass Sweet Potato Purée

There's something magical about setting aside an afternoon to cook something spectacular. When we slow down and let ourselves sink into the rhythm of cooking - the gentle sizzle of onions caramelizing, the rich aroma of butter browning, the patient wait as meat transforms from tough to tender - we're doing more than making dinner. We're creating memories, practicing love, and honoring the time-tested truth that the best things can't be rushed. This dish is an invitation to slow yourself down, to savor the process, and to remember that sometimes the most meaningful gift we can give ourselves and others is the simple act of cooking with intention. Even if it is… Only on Sundays. Watch the video here.

• Yield: 6 servings (6 bone-in short ribs)

• Prep Time: 45 minutes

• Cook Time: 5 hours

• Total Time: 5 hours 45 minutes

Ingredients:

For the Short Ribs:

• 6 bone-in beef short ribs (about 3-4 lbs total)

• 2 tbsp vegetable oil

• 2 large onions, thinly sliced

• 8 cloves garlic, minced

• 3 tbsp red curry paste

• 2 tbsp brown sugar

• 2 (14 oz) cans full-fat coconut milk

• 2 tbsp fish sauce

• 2 tbsp soy sauce

• 1 bunch fresh cilantro, divided (stems and leaves separated)

• 2 lemongrass stalks, tough outer layers removed, finely minced

• 2 Thai bird chilies, minced (optional)

• 2 tbsp fresh ginger, minced

• 2 tbsp lime juice

• Salt and freshly ground black pepper

For the Sweet Potato Purée:

• 3 large sweet potatoes (about 3 lbs), peeled and cut into 1-inch cubes

• 1 cup (2 sticks) unsalted butter

• 2 tbsp lemongrass paste

• 1/2 cup full-fat coconut milk (shake well before measuring)

• Salt to taste

Instructions:

For the Short Ribs:

1. Prep the Ribs:

• Pat short ribs dry with paper towels. Season generously with salt and pepper

• Let stand at room temperature for 30 minutes

2. Begin the Braise:

• Preheat oven to 300°F.

• On the stove, heat oil in a large Dutch oven over medium-high heat

• Working in batches, sear ribs until deeply browned on all sides (about 3-4 minutes per side). Transfer to a plate

3. Build the Flavor Base:

• Reduce heat to medium-low

• Add sliced onions to the same pot

• Cook, stirring occasionally, until deeply caramelized (about 25-30 minutes)

• Add garlic, ginger, and lemongrass; cook until fragrant (2-3 minutes)

• Add red curry paste and brown sugar; cook until darkened and fragrant (2-3 minutes)

4. Create the Braising Liquid:

• Add coconut milk, fish sauce, and soy sauce

• Tie cilantro stems together with kitchen twine; add to pot

• Bring to a gentle simmer, stirring occasionally. Taste and adjust seasoning

5. Braise:

• Return ribs to pot, bone side up

• Liquid should come about 2/3 up the sides of the ribs

• Cover and transfer to oven

• Braise for 4½-5 hours, until meat is very tender and nearly falling off the bone

For the Sweet Potato Purée:

1. Cook the Sweet Potatoes:

• Place sweet potato cubes in a large pot. Cover with cold water; add a pinch of salt

• Bring to a boil, then reduce to simmer. Cook until very tender (about 20 minutes)

2. Brown the Butter:

• While potatoes cook, cut butter into pieces. Place in a light-colored saucepan over medium heat

• Swirl occasionally as butter melts and foams. Watch carefully as milk solids turn golden brown

• When butter smells nutty and is amber colored (about 5-7 minutes), remove from heat. Transfer to a heat-safe bowl, scraping all of the browned bits (that’s where the flavor is)

3. Finish the Purée:

• Drain potatoes well; return to pot

• Add lemongrass paste, brown butter, and coconut milk

• Mash until very smooth. Season with salt to taste. Keep warm until serving

To Serve:

• Remove ribs from braising liquid

• Skim excess fat from surface of sauce. Reduce sauce if needed until slightly thickened

• Spoon sweet potato purée onto plates. Place short ribs on top. Ladle sauce around ribs

• Garnish with fresh cilantro leaves. Serve with lime wedges

Leftover Love:

The beauty of this dish is that it gets even better the next day! Store the ribs and sauce separately from the purée in airtight containers in the refrigerator for up to 4 days. When reheating, gently warm the ribs and sauce in a covered pan over low heat. For the purée, reheat with a splash of coconut milk or butter to bring back its silky texture. The flavors will have deepened and married even more beautifully overnight.

Pro tip: Shred any leftover meat and use it in tacos, banh mi, or over rice for a completely new meal. The sauce can be thinned slightly with coconut milk or stock and used as a base for noodle soup.