main dishes

Rendang Curry Short Ribs with Coconut Rice

Rendang is a rich slow-cooked beef curry popular throughout Southeast Asia, especially in Malaysia. In this recipe, mild coconut rice pairs with the bold, fragrant flavors of the curry, including chilies, lemongrass, ginger, garlic, kaffir lime leaves and spices.
  • 15m

    prep time

  • 3h 45m

    Cook Time

  • 866


  • 12



It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android




Rendang Curry Short Ribs

  • 3 pounds beef short ribs
  • 1 cup plus 2 tablespoons Rendang Curry, divided
  • 2 tablespoons oil
  • 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
  • 1 cup Kitchen Basics® All Natural Original Chicken Stock
  • 4 kaffir lime leaves
  • 2 stalks fresh lemongrass, cut into 1-inch pieces

Coconut Rice

  • 1 3/4 cups water
  • 1 cup Thai Kitchen® Coconut Milk
  • 1 1/2 cups jasmine rice
  • 3 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro


  • For the Rendang Short Ribs, coat short ribs with 1 cup of the Rendang Curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavor.

  • Preheat oven to 300°F. Heat oil in 5-quart Dutch oven or ovenproof saucepot on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven. Repeat with remaining short ribs. Add coconut milk, beef stock, lime leaves and lemongrass. Bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.

  • Braise in oven 3 hours or until short ribs are tender. Remove lime leaves and lemongrass. Skim fat from liquid. Stir in remaining 2 tablespoons Rendang Curry. Return Dutch oven to stovetop and heat through.

  • Meanwhile, for the Coconut Rice, bring water and coconut milk to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes. Add lime juice; fluff rice with fork.

  • To serve, divide short ribs among serving plates. Top each rib with sauce from pot. Serve rice next to ribs. Sprinkle both with cilantro.

Nutrition information (per Serving)



We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!