In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat. Our hands-off method delivers on two counts: It browns the beef, then cooks it until the meat is fall-apart tender. A low oven temp is crucial: It allows the coconut milk to gradually evaporate until it's thick and saucy.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
Step 2
Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
Step 3
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2–2 1/2 hours longer.
Step 4
Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.
Recipe notes
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