Step 1

Rub 4 tablespoons of the Tandoori spice blend on the short ribs, coating well on all sides. Place in an airtight container and refrigerate overnight.

Step 2

In a food processor or blender add garlic, lemongrass, chiles, shallot, and ginger and blend well. Add 1 tablespoon of the Tandoori seasoning blend and coconut milk. Process for 1 to 2 minutes.

Step 3

Allow short ribs to come to room temperature on the counter, about an hour.

Step 4

Preheat oven to 325°F.

Step 5

In a large Dutch oven, over medium-high heat, add the coconut oil and brown short ribs on all sides. Cook in batches so you don't crowd the pot.

Step 6

Place the browned short ribs in the Dutch oven, pour coconut curry sauce over them, and cover. Bake for 3 hours. After 1 hour check to see that the liquid level is at least halfway up on short ribs. Add water if needed. Spoon sauce over the short ribs.

Step 7

Cover and continue cooking.

Step 8

Remove the short ribs from the oven and allow to cool a bit.

Step 9

Remove the bones (if using bone-in ribs) and serve over cauliflower rice and topped with sauce and cilantro and lime slices.