Value and Versatility

Coconut braised Short Ribs, Vegetable Escabeche

Chef Dawn Burrell makes a fall off the bone braised Short Rib recipe topped with pickled vegetables. Remember to save some of the leftovers for a second recipe!


  • 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


  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.


Repurpose the leftover Short Ribs to make Chef Dawn Burrell's Short Rib Shito Fried Rice


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

Value and Versatility
Chef dawn burrell