To make the 'kerisik' (toasted coconut), add the desiccated coconut to a dry pan over low heat. Stir constantly until it turns a deep golden brown, then set aside.

In a food processor, combine the shallots, garlic, ginger, lemongrass, and red chili paste. Blend until you have a smooth spice paste.

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook for 3-4 minutes until fragrant and slightly darkened.

Add the beef short ribs to the pot and toss to coat them thoroughly in the spice paste.

Pour in the coconut milk and add the toasted coconut, lime leaves, tamarind paste, brown sugar, turmeric, and salt. Stir to combine.

Bring the mixture to a boil, then immediately reduce the heat to low to maintain a gentle simmer.

Cook uncovered for 2.5 to 3 hours, stirring every 20-30 minutes to prevent the bottom from burning. The liquid will slowly reduce and thicken.

Towards the end of cooking, the oil will separate from the coconut milk. Continue frying the meat in this oil and the thick paste until the beef is dark brown and falling off the bone.

Remove from heat and serve hot with steamed rice.