Curiosity's Coconut-Braised Short Ribs with Plantain Mash
Embark on a flavorful expedition with these tender, fall-off-the-bone short ribs, slow-braised in a rich and aromatic coconut milk broth. The spices evoke the warmth of a distant land, while the creamy, subtly sweet plantain mash provides the perfect contrast. This dish is an impressive dinner that rewards patience and offers a truly unique culinary experience.
Directions
- 1
Season short ribs generously with salt and pepper.
- 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned. Remove ribs and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, grated ginger, turmeric, coriander, and cayenne pepper; cook for 1 minute until fragrant.
- 4
Return short ribs to the pot. Pour in coconut milk and beef broth. Bring to a simmer.
- 5
Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until ribs are fork-tender.
- 6
While ribs are braising, boil chopped green plantains in a saucepan of salted water for 15-20 minutes, or until very tender.
- 7
Drain plantains, return to the hot pan, and mash with butter, salt, and pepper until smooth and creamy.
- 8
Once ribs are done, carefully remove them from the pot and keep warm. Skim any excess fat from the braising liquid if desired.
- 9
Serve the tender short ribs with a generous dollop of plantain mash and spoon the rich coconut braising liquid over top.
- 10
Garnish with fresh chopped cilantro for a vibrant finish.