Coconut-and-Lemongrass-Braised Short Ribs

These short ribs are inspired by Thai flavors, using lemongrass and makrut lime leaves to give an otherwise rich dish a bright, citrusy flavor. Bone-in beef short ribs are seared on all sides and are temporarily removed from the pot while aromatics get their turn, picking up all the flavor from the meat drippings. Water and creamy coconut milk help deglaze the fond before the ribs return to the pot; the sauce simmers down to a thick, luscious state to coat the melt-in-your-mouth beef. This dish begs for fragrant steamed jasmine rice to soak up the sauce, as well as lime juice and cilantro to bring in welcome freshness. If you cannot find bone-in short ribs, boneless will also work (just be sure to reduce cooking time accordingly).