Curried Beef Short Ribs

dicentra's Note:

Cooking Light, MARCH 2009

• Total Time: 6 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 6

• 2 teaspoons canola oil
• 2 lbs beef short ribs , trimmed
• 1 ½ teaspoons kosher salt , divided
• ¼ teaspoon fresh ground black pepper , divided
• 1⁄3; cup minced shallot
• 3 tablespoons minced garlic
• 3 tablespoons minced peeled fresh ginger
• ¼ cup water
• 2 tablespoons red curry paste
• ¼ cup light coconut milk
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 4 cups hot cooked basmati rice

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.