My Malaysian Braised Beef Short Ribs are slowly cooked in a delicious coconut curry infused with cinnamon, fennel, dried chiles and other warm spices. You get the exotic flavors of Far East Malaysia right in your home kitchen using pantry spices and beef short ribs that are incredibly tender, unctuous and mouth watering. And that sauce!
Ribs don’t always need to be made on the grill or in the smoker!
Nope, these Malaysian Braised Beef Short Ribs are slowly braised in a spiced coconut broth that renders the meat to fall apart goodness.
These beef short ribs are initially dry rubbed with my fantastic Malaysian Curry Powder, then browned to seal in the juices.
Garlic, shallots, lemon grass, chiles, ginger, curry powder and coconut milk get popped in the food processor or blender and are puréed.
Poured over the seared beef short ribs then the lid covers all and in the oven it goes for 2 1/2 hours to braise and break down into beyond tender and flavorful meat.
I like to serve these Malaysian Braised Beef Short Ribs over steamed rice, sauce covering all.
A few slices of fresh lime and chopped cilantro sprinkled on top and dinner is served.
If you like curries, try my Crispy Curry Beef Stir Fry, Creamy Thai Red Curry with Chicken, Mango Curry Chicken Salad Wraps, or this Coconut Beef Curry Stew. For more rib recipes, check out my Rib Collection. Enjoy!
This recipe first appeared on Kevin Is Cooking May 2018 and has been updated with a new video.
Malaysian Braised Beef Short Ribs
- 4 lbs 2″-thick beef short ribs
- 4 tbsp Malaysian Curry Powder
- 2 tbsp olive oil
Coconut Curry Sauce
- 6 garlic cloves
- 3 lemon grass stalks ends trimmed and chopped
- 2 red Fresno chiles or jalapeños, seeds removed
- 1 shallot chopped
- 2 tbsp ginger paste (See Note 1)
- 2 13.5- oz. cans coconut milk
- 1 tbsp Malaysian Curry Powder (See Note 2)
- 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.