Coconut braised Short Ribs, Vegetable Escabeche

Ingredients:

• 3-1/2 lbs. Bone in Short Ribs
• 2 TBSP Ginger 
• 2 Garlic Bulb, Cut In Half
• 2 Onions, Sliced
• 4 Shallot, Sliced
• 2 Lemon Grass
• 4 Lime Leaves
• 4 Green Onion, Rough Chopped
• 6 Korean Chili Pods
• 5 cups Coconut Milk
• 3 cups Water
• 1/4 cup. Palm Sugar
• 1 TBSP Cane Vinegar
• 1/2 Lime 
• 1 TBSP Fish Sauce

Vegetable Escabeche

• 6 Baby Patty Pan Squash Cut In 1/4s (sub zucchini/yellow squash mix)
• 3 Tri-colored Carrots Thinly Sliced
• 3 Baby Sweet Peppers Sliced In Thin Rounds
• 5 Loose Brussels Sprouts Leaves 
• 1 Thai Chili Sliced 
• 1/4 Cup Rice Vinegar
• 1 tsp Turbinado
•  Salt To Taste Thai 
• Basil For Garnish 
• Olive Oil For Sautéing

Cooking:

1. Pre-heat oven to 350. Place all vegetables in a large Dutch oven. Combine all liquids. Add Beef Short Ribs to the pot and pour liquid to cover the beef. Cover pot and braise for 1 hour in the oven.
2. After 2-1/2 hours, uncover and return Dutch oven to the oven. Braise for an additional 30 minutes or until tender. Remove Short Ribs from liquid and place on a sheet tray lined with parchment.
3. In a large sauté pan over medium heat, sear short ribs for 3 to 4 minutes on each side. Once seared remove the beef from the pan back onto the lined sheet tray.
4. Strain coconut braising liquid from aromatics into a medium pot. Reduce by half. Add the juice of ½ lime and 1 TBSP of fish sauce and adjust seasoning. Allow Short Ribs to cool before cutting into 3-4oz. portions slices. 

Vegetable Escabeche

1. Preheat large sauté pan to medium high.  Add squash, olive oil and sauté for 3-5 minutes.
2. Add the remaining vegetables and sauté on high for 30 seconds.
3. Add sugar and vinegar. Allow sugar to melt. Season with salt. Set aside.

Nutrition:

Nutrition information per serving, 4 servings: 1748 Calories; 43 g Total Fat (29.4 g Saturated Fat; 0 g Trans Fat; 1 g Polyunsaturated Fat; 9.3 g Monounsaturated Fat); 95 mg Cholesterol; 572 mg Sodium; 43 g Total Carbohydrate; 6.1 g Dietary Fiber; 26 g Total Sugars; 16.1 g Added Sugars; 39 g Protein; 105 mg Calcium; 9.2 mg Iron; 1,076 mg Potassium; 0.3 mcg Vitamin D; 0.3 mg Riboflavin; 9.4 mg Niacin; 0.6 mg Vitamin B6; 3.6 mcg Vitamin B12; 425 mg Phosphorus; 9.2 mg Zinc; 24.7 mcg Selenium; 146.7 mg Choline