Ingredients
2 tsp. | canola oil | 2 lbs. | beef short ribs, trimmed | 1-1/2 tsp. | kosher salt, divided | 1/4 tsp. | freshly ground black pepper, divided | 1/3 cup | minced shallots | 3 tbsp. | minced garlic | 3 tbsp. | minced peeled fresh ginger | 1/4 cup | water | 2 tbsp. | red curry paste | 1/4 cup | light coconut milk | 1 tbsp. | sugar | 1 tbsp. | fish sauce | 1 tsp. | grated lime rind | 1 tbsp. | fresh lime juice | 4 cups | hot cooked basmati rice |
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Instructions
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.
3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
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