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In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat. Our hands-off method delivers on two counts: It browns the beef, then cooks it until the meat is fall-apart tender. A low oven temp is crucial: It allows the coconut milk to gradually evaporate until it's thick and saucy.

• 1/3 cup unsweetened coconut flakes
• 3 lb. (1 1/2–2"-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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