Coconut Braised Short Ribs & Green Beans

Taking advantage of the ‘dog days of summer” and the grill while I still can. How about a delicious dish of grilled beef short ribs steeped in an Asian flavored coconut marinade and served with a side of Chinese green beans and mushrooms.

Salt and pepper 3 pounds of beef short ribs. Set aside.

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Using a food processor, add 1/4 cup roughly sliced green onion, 3/4 cup red wine vinegar, 1/4 cup sliced shallots, 5 cloves of garlic, ¼ teaspoon five-spice powder, and 2 tablespoons soy sauce. Pulse into a paste. Slowly add 2 tablespoons sesame oil and 1/3 cup coconut milk through the feed tube and mix well. Transfer to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours.

Note: I run out of five spice powder so made my own. Just combine a ¼ teaspoon each of ground cinnamon, ground cloves, ground ginger, and sesame seeds. Traditionally you would want to use anise seed or fennel seeds, but I find the licorice taste too strong for my liking, so I substitute sesame seeds.

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Preheat an outdoor grill to a heat of 400°F. Lightly oil the grate. Remove the ribs from the bowl; discard the marinade. Sear all sides of the ribs then lower the grill heat to 325°F. Cook the short ribs on the grill about 15 minutes per side.

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Place hubby, or another you trust, at the grill to watch over ribs and start the beans. Boil 2 pounds of fresh green beans for 10 – 15 minutes in salted water.

Drain the beans and place them in ice water for 2-3 minutes. Drain and set aside.

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Heat 1 tablespoon sesame oil in a skillet and sauté 2 cups of cremini mushrooms until brown and slightly tender, about 5 minutes.

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Set the mushrooms aside. Add another tablespoon of sesame oil, 1 to 2 sliced shallots, and the green beans. Sprinkle the five-spice powder over the vegetable tossing and blending with a spatula. Sauté for 2 minutes.

Add back the mushrooms and cook an additional 2 minutes.

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Go out and check that hubby did not burn the ribs. Transfer beans and ribs to serving plates.

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Look at that beautifully grilled meat next to the deep green of the beans. Yummy! – Ella

Coconut Braised Short Ribs & Green Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients


Ingredients:
• 3 pounds beef short ribs
• Salt and pepper, to taste
• 2 pounds fresh green beans, cut off stem ends
• 2 cups cremini mushrooms
• 1 – 2 shallots, sliced
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/8 teaspoon five spice powder
Marinade:
• 1/4 cup sliced green onion
• 3/4 cup red wine vinegar
• 1/4 cup sliced shallots
• 5 garlic cloves, chopped
• 1/4 teaspoon five spice powder
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1/3 cup unsweetened coconut milk

Directions

  1. Salt and pepper the short ribs.
  2. In a food processor, add the green onion, vinegar, shallots, garlic, five spice powder, and soy sauce. Pulse into a paste. Slowly add the oil and coconut milk through the feed tube and mix well.
  3. Transfer to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours.
  4. Preheat an outdoor grill to a medium heat. Lightly oil the grate. Remove the ribs from the bowl; discard the marinade.
  5. Cook the short ribs on the grill about 15 minutes per side.
  6. While the meat grills, Boil the green beans for 10 – 15 minutes in salted water. Drain the beans and place them in ice water for 2-3 minutes. Drain and set aside.
  7. Heat 1 tablespoon sesame oil in a skillet and sauté the mushrooms until brown and slightly tender, about 5 minutes.
  8. Remove the mushrooms and add the remaining sesame oil, the shallots, and the green beans. Sprinkle the five spice powder over green beans tossing in with a spatula. Sauté for 2 minutes. Add back the mushrooms and cook an additional 2 minutes.

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