Succulent beef short ribs are slowly braised until fall-apart tender in a deeply flavorful, aromatic sauce. The base is a rich blend of caramelized onions, garlic, and ginger, simmered with earthy spices. Tangy tamarind paste and creamy coconut milk create a perfect balance of sweet, sour, and savory notes. The final dish is incredibly tender meat in a luxuriously glossy, complex sauce, perfect for spooning over a bed of fluffy rice.
What You’ll Need: The Ingredients List
Gathering your ingredients is the first step to this flavorful journey. This recipe is designed for a standard 6-quart Dutch oven or heavy-bottomed pot.
For the Braise:
- 4-5 pounds (about 1.8-2.2 kg) bone-in beef short ribs, English cut
- 2 tablespoons neutral oil (like avocado or grapeseed)
- 1 large yellow onion, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies (like Fresno or Thai bird’s eye), finely sliced (optional, for heat)
- 1 tablespoon brown sugar
- 2 tablespoons tamarind concentrate or paste
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 2 cups beef stock (low-sodium preferred)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
For the Spice Blend:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 2 star anise pods
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
For Serving:
- Steamed jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Thinly sliced green onion or fried shallots
Your Step-by-Step Cooking Guide
Follow these detailed instructions for a foolproof, restaurant-quality result right in your own kitchen.
Step 1: Prepare and Sear the Ribs
Pat the short ribs completely dry with paper towels. This is crucial for achieving a proper sear, not a steam. Generously season all sides with salt. Heat the oil in your heavy pot over medium-high heat until it shimmers. Working in batches to avoid crowding, sear the ribs on all sides until a deep, dark brown crust forms, about 3-4 minutes per side. Transfer the seared ribs to a plate. Crowding the pot will lower the temperature and cause the meat to steam, so patience here pays off in flavor.
Step 2: Build the Flavor Foundation
Reduce the heat to medium. In the same pot with all the delicious browned bits (the “fond”), add the chopped onion. Cook, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes. Add the minced garlic, grated ginger, and sliced chilies (if using), cooking for another minute until fragrant. Now, add all the ground spices (coriander, cumin, turmeric, pepper) and stir constantly for about 30 seconds to toast them, releasing their oils and aroma.
Step 3: Deglaze and Combine
Pour in about 1/4 cup of the beef stock to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom—this is pure flavor gold. Stir in the brown sugar, tamarind paste, fish sauce, and soy sauce until well combined. Then, pour in the remaining beef stock and the entire can of coconut milk. Add the whole spices (star anise and cinnamon stick). Bring the liquid to a gentle simmer.
Step 4: The Long, Slow Braise
Carefully return the seared short ribs and any accumulated juices back to the pot, submerging them as much as possible in the liquid. The liquid should come about halfway to two-thirds up the sides of the ribs. Bring to a very low simmer, then cover the pot with a tight-fitting lid. Reduce the heat to the lowest possible setting to maintain a bare simmer. Alternatively, you can place the covered pot in a preheated 325°F (160°C) oven. Braise for 2.5 to 3.5 hours. The meat is done when it is extremely tender and pulls away from the bone easily with a fork.
Step 5: Finish and Serve
Once the ribs are tender, carefully transfer them to a serving platter and tent with foil. Skim any excess fat from the surface of the sauce. If the sauce seems too thin, increase the heat to medium-high and simmer, uncovered, for 10-15 minutes until it reduces and thickens to a rich, glossy consistency that coats the back of a spoon. Taste and adjust seasoning with a pinch of salt, a squeeze of lime, or a dash more fish sauce if needed. Discard the star anise and cinnamon stick.
Helpful Hints for First-Timers
If this is your first braise, these pointers will ensure success.
- Dry Meat is Key: Never skip drying the ribs before searing. Moisture is the enemy of browning.
- Low and Slow is Law: A braise should never boil. A few tiny bubbles breaking the surface is perfect. High heat will make the meat tough.
- Don’t Rush the Sear: A proper sear isn’t just for color; it creates complex flavors through the Maillard reaction. Wait for that deep brown crust.
- Tamarind Tip: If using block tamarind paste, soak a golf-ball-sized piece in 1/2 cup hot water for 10 minutes, then mash and strain to get the pulp.
Pro Tips & Clever Swaps
Elevate your dish or adapt it to what’s in your pantry.
Tamarind and Coconut Braised Short Ribs
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
Description
Rich and tender beef short ribs braised in a deeply flavorful, sweet-sour sauce of tamarind and coconut milk, infused with garlic, ginger, and fish sauce.
Ingredients
- 4-5 pounds (about 1.8-2.2 kg) bone-in beef short ribs, English cut
- 2 tablespoons neutral oil (like avocado or grapeseed)
- 1 large yellow onion, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies (like Fresno or Thai bird’s eye), finely sliced (optional, for heat)
- 1 tablespoon brown sugar
- 2 tablespoons tamarind concentrate or paste
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 2 cups beef stock (low-sodium preferred)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
Instructions
- Preheat oven to 325°F (160°C). Pat short ribs dry and season generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and chilies (if using); cook for 1 minute until fragrant.
- Stir in brown sugar and tamarind paste, then pour in coconut milk, beef stock, fish sauce, and soy sauce. Bring to a simmer, scraping up any browned bits.
- Return ribs and any accumulated juices to the pot, ensuring they are mostly submerged. Cover and transfer to the oven.
- Braise for 2.5 to 3 hours, or until the meat is extremely tender and falling off the bone.
- Skim excess fat from the surface of the sauce. For a thicker sauce, simmer on the stovetop for 10-15 minutes. Adjust seasoning with salt, pepper, or a splash of fish sauce if needed.
- Serve ribs over rice or mashed potatoes, spooned generously with the sauce.
Notes
For best flavor, marinate the ribs in the sauce overnight before cooking. Tamarind concentrate intensity varies by brand; adjust to taste. The dish tastes even better the next day. If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering sauce until thickened.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 11
- Sodium: 427
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 4
- Protein: 16
- Cholesterol: 31
- Make Ahead Magic: Braises taste even better the next day. Cook fully, cool, and refrigerate overnight. The fat will solidify on top for easy removal, and flavors will deepen. Reheat gently on the stovetop.
- Protein Swap: Try this with bone-in pork shoulder chops or even chicken thighs (reduce braising time to 45-60 mins for chicken).
- Vegetarian Twist: Use large chunks of king oyster mushrooms or seared cauliflower steaks. Substitute vegetable stock and use a soy-based alternative to fish sauce.
- Spice Control: For milder heat, remove the seeds from the chilies or omit them entirely. For more heat, add a teaspoon of sambal oelek or chili crisp at the end.
How to Serve and Present
Presentation turns a great meal into a memorable one. Serve the short ribs over a generous mound of fluffy, steamed jasmine rice to soak up every drop of the incredible sauce. Place 1-2 ribs per person atop the rice and ladle the sauce over everything. Garnish with a vibrant sprinkle of fresh chopped cilantro, thinly sliced green onions, and a few crispy fried shallots for texture. Don’t forget the lime wedges on the side—a bright squeeze of lime juice just before eating lifts all the rich flavors beautifully. For a complete meal, add a simple, crunchy side like a cucumber salad or steamed bok choy.
How This Recipe Stands Out
You might be familiar with classic red wine-braised short ribs or a hearty beef stew. While those are wonderful, this recipe offers a distinctly different flavor profile. Instead of the deep, wine-based richness of a French-style braise, the tamarind and coconut create a vibrant, tangy, and creamy sauce that is simultaneously lighter and more complex. It shares some DNA with a Malaysian *Rendang* or a Thai Massaman curry in its use of aromatic spices and coconut, but it’s simpler to execute at home and focuses specifically on showcasing the luxurious texture of the short rib. It’s a global twist on a comfort food classic.
Frequently Asked Questions
Can I use boneless short ribs?
Absolutely. Boneless short ribs will work well and may cook slightly faster. Check for tenderness starting at the 2-hour mark. The bone does add flavor, but the dish will still be delicious with boneless.
My sauce is too thin. How do I thicken it?
The best method is reduction. After removing the ribs, simmer the sauce uncovered over medium heat, stirring occasionally, until it reduces to your desired consistency. You can also make a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then whisk it into the simmering sauce until thickened.
What can I use if I can’t find tamarind?
The best substitute is a combination of lime juice and a bit of brown sugar. Start with 2 tablespoons of lime juice and 1 extra teaspoon of brown sugar, then adjust to taste. It won’t be identical, but it will provide the necessary sweet-sour balance.
How long will leftovers keep?
Store cooled ribs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot on the stovetop with a splash of water or stock to loosen the sauce.
Can I cook this in a slow cooker or Instant Pot?
Yes. For a slow cooker: complete Steps 1-3 on the stovetop, then transfer everything to the slow cooker and cook on LOW for 7-8 hours. For an Instant Pot: use the Sauté function for Steps 1-3, then add all ingredients, secure the lid, and cook on High Pressure for 45-50 minutes, followed by a natural pressure release for 15 minutes.
Final Thoughts
These Tamarind and Coconut Braised Short Ribs are more than just a meal; they are a culinary experience that fills your kitchen with incredible aromas and delivers profound, layered flavors with minimal active effort. The process of braising transforms a tough cut into something sublimely tender, while the unique combination of tangy tamarind and rich coconut milk creates a sauce you’ll want to eat with a spoon. It’s an impressive dish for a weekend dinner party yet simple enough for a rewarding weekend project at home. Give it a try—your taste buds will thank you.
