Thai coconut curry wagyu short ribs

smokingal · February 2019

This latest cooking adventure involves full blood Wagyu flanken cut short ribs.

The ribs were marinated for 2 days in a sauce made with red curry paste, coconut milk, sesame
seed oil, lime juice, garlic, ginger and palm sugar.

The tenderness that the marinade imparted was very palpable. I knew I was off to a good
start. The Egg was ramped up to 400F and on went the ribs.

I steamed some coconut jasmine rice to accompany the ribs along with a salad composed of
broccoli, green cabbage, kale, brussels sprouts, radicchio, pepitas and cranberries tossed
in poppyseed dressing.

Lunch was served.

These were, hands down, the best short ribs I’ve made to date. The rich, coconutty flavor
permeated through their entire thickness and they were so very tender. The rice and salad
complimented the ribs perfectly. A truly enjoyable meal. Good eats.

ColtsFan · February 2019

My goodness!

lkapigian · February 2019

Please post some outtakes at some point to make me feel better

Another fine cook

g8golfer · February 2019

Amazing

bgebrent · February 2019

Damn good cook

lousubcap · February 2019

And the beat goes on! Definitely nailing the consistent off-the charts cook outcomes. Great cook once again. Congrats.

Biggreenpharmacist · February 2019

You really need to burn something to help my inferiority complex I’m beginning to develop.

smokingal · February 2019

@lkapigian My cook tomorrow might be an outtake. We'll see.

@Biggreenpharmacist I burned my arm pretty good with some flare ups during this cook. Wagyu close to the flames makes for some wicked flares.

caliking · February 2019

I was committed to not being as impressed with this thread as i clicked on it, because I assumed the ribs would have been braised. But this looks really good!

Haven't marinaded beef with lime juice before, but I can see how that would make for some tender meat.