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This Thai-inspired pot of short ribs cooks long and slow in a low oven, filling the house with rich aromas. From Tasting Table (http://www.tastingtable.com)
- 2 tablespoons Thai red curry paste
- 1⁄2 inch fresh ginger, peeled and coarsely chopped
- 7 scallions, coarsely chopped
- 3 garlic cloves, chopped
- 1⁄2 cup water
- 1 teaspoon vegetable oil
- 3 lbs boneless short ribs
- freshly ground black pepper
- 1 cup chicken stock
- 4 inches lemongrass, lightly crushed
- 3⁄4 cup coconut milk
- 1 tablespoon brown sugar or 1 tablespoon jaggery
- 1 jalapeno pepper, minced (remove ribs and seeds if you prefer)
- 1⁄2 cup cilantro
- 1⁄4 cup fresh lime juice or 1 lime, cut in wedges
- Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
- In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side.
- Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours.
- Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.