Boneless short ribs aren’t just for slow winter braises. Briefly thrown on the grill, boneless short ribs are also a delicious alternative to steak. The fatty marbling throughout keeps the ribs tender and flavorful. Grilled short ribs don’t necessarily need a marinade, but this one, made from coconut milk, lemongrass, ginger, garlic, fish sauce, and lime is a great one to try.
It’s no secret around here that coconut milk is a much loved, keto supportive healthy fat. Used as the base for a marinade, coconut milk gives meat an extra boost of fat and also adds flavor. It does the same for kale, adding richness and slight sweetness that tones down kale’s natural bitterness.
Coconut marinated short ribs and sautéed kale are best eaten hot, but both the leftover meat and kale will also satisfy as a cold lunch the next day.
- 2 pounds (907 G) boneless beef short ribs, cut into 8 to 10 pieces. If the pieces are more than 2-inches/50 mm thick, cut them horizontally into 1-inch/25 mm thick pieces.
- 1 stalk lemongrass
- 2 garlic cloves, chopped
- 1-inch piece peeled ginger, chopped (25 mm)
- 2 tablespoons fish sauce (30 ml)
- 1 tablespoon fresh lime juice (15 ml)
- 2 bunches kale, leaves torn from stems and sliced or ripped into small pieces
- 1 tablespoon coconut oil (15 ml)
- 2 garlic cloves, finely chopped
- 1 red chile, thinly sliced, or 1/4 to ½ teaspoon red pepper flakes (2.5 ml)
- 2 shallots, sliced into thin rings
- 1 cup high-oleic sunflower oil, tallow, or lard (for frying) (240 ml)