Sticky Ginger-Soy Beef Short Ribs with Coconut Rice

Ingredients (Serves 4)

For the Short Ribs:

• 2 lbs beef short ribs
• Salt and pepper (to taste)
• 2 tbsp sesame oil (or olive oil)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1/3 cup soy sauce
• 3 tbsp honey
• 1/2 cup water

For the Coconut Rice:

• 1 1/2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt

Instructions

1. Cook the Short Ribs:

   • Season short ribs with salt and pepper. Heat sesame oil in a large pot or skillet over medium-high heat. Sear short ribs on all sides until browned, then set aside.
   • In the same pot, sauté onion for 2-3 minutes. Add garlic and ginger, cooking for 1 minute.
   • Stir in soy sauce, honey, and water. Return the short ribs to the pot, cover, and simmer on low heat for 2.5-3 hours until tender.

2. Make the Coconut Rice:

   • Rinse the rice and add it to a pot with coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Let it rest for 5 minutes before fluffing with a fork.

3. Serve:

   • Serve the short ribs over the coconut rice, spooning some of the sauce over the dish.

The fragrant, slightly creamy coconut rice perfectly balances the sweet-savory ribs, making it a unique and flavorful pairing.