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Epicurious

Braised Short Ribs With Onions and Curry Leaves

Braised Short Ribs With Onions and Curry Leaves Recipe
Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Two ingredients make these braised short ribs stand out: fresh coconut and curry leaves. Unlike dried coconut, the fresh stuff doesn’t need to be toasted to bring out its natural nutty and sweet flavors (though dried will work just fine here in a pinch). Fresh curry leaves impart a subtle citrusy, nutty, lemongrass-like taste unlike anything else and are an excellent contrast to the richness of the ribs. They are readily available online if you can’t find them at a local market. This is our answer to the classic big, meaty braise.

What you’ll need

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