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Coconut Panang Curry SRF Wagyu Short Ribs with Thai Cucumber Salad

Nathan Michael & Julia Flowers
Servings

4 to 6

Prep Time

25 minutes

Cook Time

3 hours 30 minutes

Calories

845

Cuisine

Asian

Category

Dinner

Richly marbled Wagyu short ribs meet the aromatic warmth of Thai Panang curry in this slow-braised dish. The beef cooks gently in coconut milk, curry paste, ginger, garlic, and makrut lime leaves until tender enough to pull from the bone. The resulting sauce is deeply savory, subtly sweet, and layered with spice. Served over steamed rice with a bright cucumber salad, the richness of the short ribs is balanced by acidity, freshness, and crunch.

Ingredients

    Short Ribs

    • 3 lbs SRF Wagyu Short Ribs, cut into three-bone sections
    • kosher salt
    • ¼ cup Panang curry paste
    • 1 (13.5 oz) can coconut milk
    • 2 cups beef broth, plus more if needed
    • 2 tablespoons fish sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon low-sodium soy sauce
    • 3 garlic cloves, grated
    • 1 tablespoon fresh ginger, grated
    • 3 makrut lime leaves, fresh or dried
    • juice of 1 lime
    • steamed jasmine rice, for serving

    Thai Cucumber Salad

    • 4 Persian cucumbers, halved lengthwise and sliced
    • 1 teaspoon kosher salt
    • ¼ cup red onion, thinly sliced
    • ½ cup rice wine vinegar
    • ¼ cup sugar
    • 2 tablespoons fresh cilantro, chopped
    • 2 tablespoons roasted peanuts, finely chopped

    Directions

      Sear the Short Ribs

      1. Preheat the oven to 325°F.
      2. Generously season the SRF Wagyu short ribs with kosher salt.
      3. Heat a large Dutch oven over medium-high heat. Add the short ribs in batches, placing the fattier sides against the hot surface first to render some of the natural fat.
      4. Sear for approximately 2 minutes per side, until deeply browned.
      5. Transfer the short ribs to a plate and set aside.

      Build the Curry Base

      1. Reduce the heat to medium-low.
      2. Add the grated ginger and garlic to the Dutch oven, stirring for approximately 1 minute until fragrant.
      3. Add the Panang curry paste and cook for another minute, stirring to release its aromatics.
      4. Pour in the coconut milk and beef broth, scraping the bottom of the pot to incorporate the browned bits.
      5. Stir in the fish sauce, brown sugar, soy sauce, and makrut lime leaves.
      6. Bring the mixture to a gentle simmer.

      Braise the Short Ribs

      1. Return the short ribs and their accumulated juices to the Dutch oven.
      2. Cover with a tight-fitting lid and transfer to the oven.
      3. Braise for approximately 3 hours, or until the beef is fork-tender.
      4. After 2 hours, check the liquid level. If the sauce has reduced significantly, add a little more beef broth to prevent scorching.

      Prepare the Thai Cucumber Salad

      1. While the short ribs braise, place the sliced cucumbers in a colander set over a bowl.
      2. Toss with 1 teaspoon of salt and let stand for 10 minutes to draw out excess moisture. Drain and gently pat dry.
      3. In a small saucepan, combine the rice wine vinegar and sugar.
      4. Bring to a gentle simmer for 2–3 minutes, stirring until the sugar dissolves. Remove from the heat and allow to cool.
      5. Combine the cucumbers, sliced red onion, and cooled vinegar dressing in a bowl.
      6. Stir in the chopped cilantro and refrigerate until ready to serve.
      7. Finish with the chopped peanuts just before serving.

      Finish the Curry

      1. Once the short ribs are tender, carefully remove them from the Dutch oven and set aside.
      2. Skim the excess fat from the surface of the curry sauce using a spoon or fat separator.
      3. For a thicker consistency, place the Dutch oven over medium heat and simmer uncovered for several minutes until the sauce reduces to your preference.
      4. Stir in the fresh lime juice and taste for seasoning.
      5. Return the short ribs to the sauce and gently warm through.

      Serve

      1. Spoon warm jasmine rice onto individual plates or shallow bowls.
      2. Arrange the braised short ribs over the rice and generously spoon the coconut Panang curry sauce over the beef.
      3. Finish with the Thai cucumber salad and a scattering of chopped peanuts.

      Frequently Asked Questions

      1. How long does it take to braise Wagyu short ribs in the oven?

        Braise the seared short ribs in a covered Dutch oven at 325°F for about 3 hours, or until fork-tender. Check the liquid level after 2 hours and add a little more beef broth if the sauce has reduced significantly.

      2. How do I thicken Panang curry sauce?

        After removing the short ribs, skim the excess fat from the sauce. Simmer it uncovered over medium heat for several minutes until it reduces to your preference, then stir in the fresh lime juice and taste for seasoning.

      3. When should I make the Thai cucumber salad?

        Make the salad while the short ribs braise, then refrigerate it until you’re ready to serve. Add the chopped peanuts just before serving.