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
Ingredients
- 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)
Garnish
- 1 cup cilantro leaves for garnish
- Fresh limes for serving sliced
Instructions
- 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.
Notes
- 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.
I’ve holidayed and worked in Sri Lanka , Thailand, Malaysia, Indonesia and India, so really enjoy making coconut-based curries! I was missing a few of the ingredients–lemongrass, and garlic, but used some old Thai Green curry paste that’s been lurking at the back of the fridge for years (which is full of garlic and lemongrass!) and used Madras Curry powder instead of the Malaysian mix. I also used back ribs instead of short ribs. In short, as a keen amateur chef, I had broken my Golden Rule, which is “follow the recipe to the letter, then innovate!!!!” But needs must,… Read more »
Thank you so much for sharing this Rich! I really enjoyed reading this! I hope your beef broth turned out amazing too!
Did you add salt to the meat or the sauce?
I do not. Hope you enjoy!
Made it a few times. Once with Costco Short Ribs, once with chicken thighs, and one time with bone-in short ribs.
Each time it taste a little different, but all delicious with raving results. Thanks for the recipe!
Love that it’s so versatile, thanks for the update Hat!
I have to ask…is this dish spicy hot? I know that Fresno Chiles are supposed to be milder than Jalepenos, but having had some Asian dishes that left me screaming for “MILK”, I don’t want too much heat. Also, your recipe for Malaysian Curry Powder calls for 4 dried “red chiles”–what kind of red chiles do you recommend? Thank you in advance for your reply, as this dish looks yummy and I’d like to try it so long as it isn’t to “hot”.
Nope, more flavor than heat Seagal! I use chiles de arbol, their heat diminishes after this braise. BUT if concerned, maybe try this with half, not all, the chiles and see?
I legit made short ribs last night for dinner!!! However, now I’m wishing I made these Malaysian-style ones! These look so tender and flavorful! Pinned!
Thanks Chey!
Whenever i come here which is almost daily, i am always saying oh my gosh that looks amazing!
Thank you for the yummy recipes!
You made my day Patty, thanks!
Wow! I can practically taste these now, Kevin! They look so inviting! I’d be all over ’em!
The curry sauce is amazing on these! Thanks Dawn!
These ribs are right up my alley, Kevin. So divine. I’d love to try this with lamb shanks, too!
I like you’re thinking John, we’re big lamb fans here, too. Hope your cat is doing better. 😉
Just when I thought short ribs couldn’t get any better, you came up with this. I just fell in love all over again. I am absolutely loving all the flavors here. Totally making this!
You’re going to love it Danielle! Thanks. 🙂
What time’s dinner? I could be there in about 7 hours if I find a flight now! Wow!!
We need a Star Trek transporter, right? Thanks Annie! 🙂
I love short ribs Kevin, and that sauce sounds absolutely spectacular! My husband Tom would totally love this dish too!
Oh it’s a tasty one, I’m sure you’ll both enjoy Mary Ann!