Short Ribs Slow Roasted in Coconut Milk

Ingredients

• ⅓ cup unsweetened coconut flakes
• 3 lb. 1½–2"-thick cross-cut beef short ribs (flanken style; well-marbled works best)
• Kosher salt
• 2 lemongrass stalks
• 1 shallot, chopped
• 4 garlic cloves
• 2 red Fresno chiles or jalapeños, seeds removed
• 1 1" piece ginger, peeled, finely grated
• 1 13.5-oz. can unsweetened coconut milk
• 1 Tbsp. curry powder
• 1 cup cilantro leaves with tender stems
• 2 Tbsp. fresh lime juice
• Steamed white rice (for serving)

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