Short Ribs Slow-Roasted in Coconut Milk

• 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)

1. Place a rack in middle of the oven; preheat to 250°. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
2. Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
3. Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3½ hours. Turn ribs onto their sides and continue to roast, adding water by ¼-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2–2½ hours longer.
4. Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.