A rich, nutty Thai panang curry paired with tender braised short ribs.
If using flanken-cut ribs, divide each strip into smaller pieces by slicing between the bones; if using English-cut ribs, leave as-is. Season beef all over with salt. In a large, heavy-bottomed pot or Dutch oven, heat half of the oil over medium-high heat until lightly smoking. Add half of the beef and cook, turning occasionally, until browned on all sides, about 8 minutes; transfer browned short ribs to a plate. Add remaining oil to pot and repeat browning process with the rest of the beef.
In a 3-quart saucepan, combine reserved 2 tablespoons rendered beef fat and 1/2 cup coconut milk and bring to a simmer over medium heat. Cook, stirring often with a rubber spatula, until thickened slightly, about 3 minutes.
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