Coconut-Marinated Short Rib Kebabs With Peanut-Chil

Name: Coconut-Marinated Short Rib Kebabs With Peanut-Chile Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemongrass stalk; 1 large shallot, chopped; 2 garlic cloves, chopped; 1 (1-inch) piece ginger, peeled, chopped; 1/2 cup vegetable oil; 1/2 teaspoon kosher salt; 4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn; 1 teaspoon crushed red pepper flakes; 1/4 cup crushed salted, roasted peanuts; 2 teaspoons fish sauce; 1 1/4 pounds boneless beef short ribs; 1 lemongrass stalk; 2 garlic cloves, finely grated; 1 (2-inch) piece ginger, peeled, finely grated; 3/4 cup unsweetened coconut milk; 2 tablespoons fish sauce; 2 tablespoons light brown sugar; 1 tablespoon fresh lime juice; 1 teaspoon ground turmeric; Vegetable oil (for grill); Kosher salt; 8 (8-12-inch-long) metal skewers

Servings: persons

1 lemongrass stalk
1 large shallot, chopped
2 garlic cloves, chopped
1 (1-inch) piece ginger, peeled, chopped
1/2 cup vegetable oil
1/2 teaspoon kosher salt
4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn
1 teaspoon crushed red pepper flakes
1/4 cup crushed salted, roasted peanuts
2 teaspoons fish sauce
1 1/4 pounds boneless beef short ribs
1 lemongrass stalk
2 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
3/4 cup unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons light brown sugar
1 tablespoon fresh lime juice
1 teaspoon ground turmeric
Vegetable oil (for grill)
Kosher salt
8 (8-12-inch-long) metal skewers

1
["Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking a few times against a cutting board. Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, oil, and salt and bring to a gentle simmer over medium heat. Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15-20 minutes. Remove from heat and add chiles and red pepper flakes, pushing down with a spoon and stirring occasionally until chiles soften slightly. Puree in a blender until chiles are broken down to small flecks (be careful not to overprocess). Transfer to a small bowl; stir in peanuts and fish sauce.", "To make them easier to slice, freeze ribs just until very firm around edges, 20-30 minutes.", "Meanwhile, remove tough outer layers from lemongrass. Finely grate bottom third of stalk; discard remainder or freeze for another use. Combine lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric in a large resealable plastic bag. Slice short ribs lengthwise against the grain into 1/4""-thick strips and add to bag. Seal bag, pressing out air, and chill at least 2 hours and up to 2 days.", "Prepare a grill for medium-high heat; oil grates. Remove beef from marinade, letting excess drip off. Thread onto 6-8 skewers, folding back and forth in accordion style; season lightly with salt. Grill, turning once, until browned and just cooked through, about 5 minutes. Serve beef with peanut-chile oil.", "Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using."]

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lemongrass stalk, 1 large shallot, chopped, 2 garlic cloves, chopped, 1 (1-inch) piece ginger, peeled, chopped, and more.

Yes, Coconut-Marinated Short Rib Kebabs With Peanut-Chile Oil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut-Marinated Short Rib Kebabs With Peanut-Chile Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions