Coconut-and-Lemongrass-Braised Short Ribs

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Coconut-and-Lemongrass-Braised Short Ribs
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Be sure to make plenty of rice.

, dry with paper towels; season withon all sides. Heat a dry large Dutch oven or other heavy ovenproof pot over medium. Working in batches if needed, cook short ribs, turning occasionally, until browned all over, 8–10 minutes per batch. Transfer to a plate, leaving fat behind.

4 lemongrass stalks, bottom third only, tough outer layers removed10 garlic cloves, finely grated, and cook over medium heat, stirring often, until onions are softened and becoming translucent, about 2 minutes. Cover pot and cook, stirring occasionally, until onions are golden, 8–10 minutes.6 makrut lime leaves

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