Thai Beer Braised Short Ribs in Guajillo Sauce
A rich and flavorful Thai-inspired short ribs dish made with guajillo chili, beer, and a hint of paleo spices. Perfect for a special occasion or a cozy night in.
Ingredients
- ●2 pounds Short ribs
- ●4-6 dried pods Guajillo chili
- ●1 cup Beer
- ●2 tablespoons Coconut oil
- ●1 tablespoon Paleo curry powder
- ●1 tablespoon Fish sauce
- ●1 tablespoon Brown sugar
- ●1/4 cup Fresh cilantro
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Rinse the short ribs and pat them dry with paper towels.
- 3
In a blender or food processor, combine guajillo chilies, beer, coconut oil, paleo curry powder, fish sauce, and brown sugar. Blend until smooth.
- 4
Heat a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes. Remove the ribs from the pot and set aside.
- 5
Add the blended guajillo sauce to the pot and bring to a simmer. Scrape up any browned bits from the bottom of the pot.
- 6
Return the short ribs to the pot and cover with a lid.
- 7
Transfer the pot to the preheated oven and braise the short ribs for 2 1/2 hours, or until tender and falling off the bone.
- 8
Remove the pot from the oven and let it cool slightly. Serve the short ribs with the guajillo sauce spooned over the top. Garnish with fresh cilantro.
- 9
Let the dish rest for 10-15 minutes before serving.