INGREDIENTS:
- 3 tbsp. canola oil
- 4 beef short ribs
- 1 1⁄2 tsp. freshly ground black pepper
- Kosher salt, to taste
- 1 cup chicken stock
- 1 cup coconut milk
- 3⁄4 cup sherry vinegar
- 3⁄4 cup soy sauce
- 24 cloves garlic, peeled
- 3 bay leaves
- 3 small red Thai chiles
- Cooked white rice, for serving (optional)
INSTRUCTIONS:
- Heat oil in a 6-qt. saucepan over medium-high.
- Season ribs with salt and 1⁄2 tsp. pepper; working in batches, cook, turning as needed, until browned, about 15 minutes.
- Using a spoon, discard excess oil from pan. Stir in remaining pepper, the stock, coconut milk, vinegar, soy sauce, garlic, bay leaves, and chiles; bring to a boil.
- Reduce heat to medium-low; cook, covered and stirring occasionally, until meat is falling off the bone, 2 1⁄2–3 hours.
- Transfer ribs to a serving platter; keep warm. Simmer sauce over medium-high until thickened, 18–20 minutes; pour over ribs. Serve with rice, if you like.
Source: Saveur
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