Making Coconut-Lemongrass Short Ribs That Fall Off The Bone | From The Test Kitchen | Bon Appétit

Join Rachel Gurjar in the Bon Appétit Test Kitchen as she prepares her coconut and lemongrass braised short ribs. These short ribs are inspired by Thai flavors, using lemongrass and makrut lime leaves to give an otherwise rich dish a bright, citrusy flavor.
See Rachel's full recipe here: www.bonappetit.com/recipe/coc...
Director/Producer: Mel Ibarra
Director of Photography: Eric Brouse
Editor: Charlotte Carpenter
Talent: Rachel Gurjar Otuama
Sr. Culinary Director: Kelly Janke
Culinary Producer: Rachel Dolfi
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Mike Guggino
Production Assistant: Alaina Chou
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
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0:00 Introduction
0:46 Prep the aromatics
0:49 Chop onions and grate garlic and ginger
1:48 Bruise lemongrass
2.18 Slice chiles
2:30 Sear the ribs
3:07 Salt and sear ribs in batches until brown
3:42 Make the braising liquid
3:49 Sweat the onions, garlic, ginger, and lemongrass
4:31 Add sugar, turmeric, chiles, and lime leaves
5:20 Add fish sauce, coconut milk and water
5:53 Return ribs to pot
6:05 Cover and cook ribs at 350° until super tender and sauce has reduced, 2½ - 3 hours
7:25 Plate the rice
7:28 Put ribs on top of steamed rice
7:33 Top with cilantro and chiles and a side of lime wedges
8:01 Taste!
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@ryand3581]

Rachel always explains everything in so much detail, extremely passionate and the dish looks freaking delicious!

[@beansnrice321]

This recipe couldn't have popped up in my feed at a better time. I've practically been living off of ribs and have been looking for a new recipe, lol.

[@CapriSjonnie]

Wow, an actual cooking video instead of a series?! You ok BA? 😁

[@crimecast72]

Rachel: “All my recipes call for 6 or more cloves of garlic” Me: *Subscribes to all things Rachel related* 😂

[@SaharaNaphtalia]

rachel gurjar bringing FLAVOR once again❤️‍🔥❤️‍🔥❤️‍🔥

[@rachelgurjar.]

♥️

[@lucashall6349]

Loving Rachel’s addition to the BA kitchen. Her recipes always make me run to the grocery store!

[@noahkeepsrecording]

I love watching your recipes! Can’t wait to try this

[@ethangilmore8767]

This looks delicious. 🤤

[@kawaigentzler1473]

I love rachel!!!!!

[@karinandhenward]

Delicious!

[@alexvasquez537]

Dude. This was amazing. Rachel for president.

[@Mikerorib]

This looks so tasty!

[@joyw7902]

oh wow this is such a great recipe. will be making this.

[@mimmi3434]

So much talent

[@dtpugliese318]

The recipe looks great, but what’s even better is that funky, Prince inspired bumper music.

[@natgazer]

This really looks good

[@natgazer]

This is fake, it's a scam

[@silverdawn813]

im excited to make this for the weekend. i got close to 4k of ribs on sale and I was running out of ideas!

[@YoungJOPE]

GOAT Dish

[@ryand3581]

It's beef ;)

[@davidorourkesr]

Good content. Good job!.

[@brajandzoganovic8565]

Ooof can’t wait to try this! Also, maybe a hot take here but I am still wondering how can someone prefer almost (sometimes completely) raw meat when it tastes so much better made low and slow like this.

[@rhijlkema]

Very similar to rendang (flavour wise). Cool recipe

[@matthewknight5038]

Looks super greesy

[@geronimocramos]

YOOOO I’m making this next

[@paulzoo1016]

Holy crap that’s a lot of fish sauce!

[@ctk4949]

I love the way she says short ribs, lol

[@greenblaze9189]

Ines is going to start the second Bon Appetit reckoning

[@kyleclerc8099]

I plan on making this ahead. I assume the best way to reheat is just to bring to a simmer on the stove?

[@rachelgurjar.]

Yes that is perfect.

[@erikl85]

Delicious! Look like rendang that isn't taken all the way to the caramelization stage.

[@PizzaHomie]

Exactly what I was thinking

[@KnitsByNayla]

What sides would you serve this with?

[@rachelgurjar.]

Rice or over some noodles!

[@manziewins]

Very tasty dish. Encountered a bit of trouble though when it came to the fat in the ribs. They were so fatty that it split completely, whisked in another coconut milk and managed to bring it back but only temporarily. Is there a suggestion for how to deal with this problem next time I make it? Mos def will be making this again so if anyone knows I would appreciate any suggestions

[@JumboJimbo_]

The food looks absolutely amazing. And she does too, what a doll.

[@varamithis5448]

Looks like some blown out short ribs in a salty sauce. Probably pretty good, love the spicy aspect

[@jeffchow6722]

i think the heat was just a tid too high when searing the ribs but the end result looks amazing

[@joyherting3705]

Can I use chuck roast in place of the short ribs even if I need to cook a little longer

[@gooneybird808]

I think I love you

[@user-pc3cp4qn9w]

👍👍👍👍👍👍

[@McCulleyJr]

I don't know why there's closed captions I can understand you perfectly; I'm 77 years old and have made several of your recipes which turned out great.

[@future.cadaver]

Some people can’t hear at all.

[@McCulleyJr]

@@future.cadaver Perhaps

[@McCulleyJr]

@@future.cadaver Perhaps

[@user-er6kv5ty4v]

Getting very hungry

[@aaronhenderson8502]

Actual recipe I looked it up 1/2 cup fish sauce. 😮

[@bl33kselderij]

This looks really tasty, but isn't that a *huge* amount of fish sauce? Is this a different fish sauce then I'm used to? 🙂

[@jeffreyaguilar3271]

Maybe it's different. That would be a month's worth of fish sauce supply in our household. Lol.

[@future.cadaver]

I was thinking the same thing. I checked the written recipe and it says 1/2 cup of fish sauce for 4 pounds of short ribs. It honestly looked like she used 2-3 pounds of ribs here in the video, so I’m wondering if maybe they forgot to adjust the sauce ingredients across the board for the actual amount of meat being cooked.

[@bl33kselderij]

@@future.cadaver oh thanks for checking! Glad to hear others were surprised by this too :-)

[@NicenessWins]

Rachel is gorgeous 😍😍😍

[@Ayaaruen]

Mila Kunis doppelganger

[@cookthisblog8806]

anyone know what kinda fish sauce she used??

[@rachelgurjar.]

Red boat!

[@cookthisblog8806]

@@rachelgurjar. thank you!!

[@commentforthealgo5383]

3:27 i wish a woman talked about me the way Rachel talks about fat off of s hort rib.

[@MGonzalez429]

😂

[@Zipfei_Kloatscher]

Keep in mind, there are lots of different fish sauces out there with very different salinity...

[@TapTapCarrot]

did you lose the tripod?

[@salsinatorsalsa]

shart ribs

[@christopherblackwell6160]

Never have I ate a short-rib and thought "this needs coconut".

[@BobbyBermuda1986]

Are those beef or pork?

[@nrtstealth9502]

First

[@mannyserrano5552]

Second

[@monami1359]

Where is Gaby? Aroy-D coconut milk is great! Why didn’t you ask Christina to try? Rude!

[@sicnarfsabsab]

That’s a lot of fish sauce. That must be red boat because that bottle isn’t as salty compared to other brands.

[@2darkdragon]

sheesh turn down the exposure

[@avecplaisirmusic]

Shes so beautiful

[@victoriac5038]

didnt Tasty make this recipe?

[@jonatanrangan2874]

the oven? in this economy... looks delicious though

[@pul0y]

The recipe is mostly okay...until I saw the fish sauce. Was that really just fish sauce? Coz that was a freaking lot of fish sauce.

[@TRCizzle]

Agreed. Mix 80%/20% (soy and fish sauce) Retains saltiness, reduces fish flavor.

[@weevilsnitz]

Boy that sure is a lot of ingredients I don' t have access to

[@vincients569]

Unfortunate. I live in the middle of nowhere midwest and even I have two "oriental"stores and most of these ingredients bar the lime leaf and lemon grass are at walmart.

[@adampad82]

I want the pre pandemic Bon Appetit back.

[@freighter1097]

Well that's long gone so best to get over it and embrace change.

[@jaekimchi]

Props to Rachel for not being afraid of fish sauce! Most American centric media is afraid to use fish sauce.

[@cwg73160]

Huh? Tf are you talking about? Any video on this or any other channel that features a dish having fish sauce will be shown as having fish sauce.

[@jaekimchi]

@@cwg73160 huh?

[@cwg73160]

@@jaekimchi Are you ready to explain your comment or should I explain why you’re wrong? I’ll let you choose. Just let me know.

[@cwg73160]

@@jaekimchi I’m all about calling out stupid people and comments.

[@jaekimchi]

@@cwg73160 You okay dude? I think you're replying to the wrong person.

[@talkshow69]

Not to make this weird, but assuming everyone knows Rachel's Indian, it's funny many want to hear her speak considering the many jokes about the way we speak.

[@OtBe]

ICYMI: "Fall off the Bone" means they're overcooked; You want them tender, but to still have some bite & on the bone.

[@freighter1097]

Some people like them both ways.

[@allentastic]

I thought “fall off the bone” was generally considered over cooked? No? Just me? 😂

[@Roheryn100]

Yep...just you. 😉

[@madelinehoerner2993]

Some people think so, it just depends on your personal taste

[@jerrycomo2736]

Not necessarily overcooked but improperly cooked. If you submitted fall-off-the-bone ribs in a rib contest, you would lose. If you also added fish sauce, your safety would be in jeopardy. I'm going to block this channel because the shaky camera technique is very annoying and a distraction and last but not least, someone in this kitchen thinks pineapple on pizza is a good idea. BYE

[@freighter1097]

@@jerrycomo2736 Bye.

[@rethinkcps2116]

Pull back your long hair! Health dept. on Line 1 - Too much fat. Wipe off most of it -

[@Tsukonin]

Perfect dish to celebrate global warming! So comforting.