Curried Beef Short Ribs (Slow Cooker)

JackieOhNo!'s Note:

Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too.

• Total Time: 6 hrs 30 mins
• Prep Time: 30 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 lime zest
• 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 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
2. Add shallots, garlic, and ginger to skillet; saute 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 for 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.
4. Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
5. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

Reviews

[Sky Hostess]

This was pretty awesome! I must say though...I guess I need to find another Red Curry Paste. Mine is so hot and I've been burned (literally) many times by putting what the recipe called for that I went ahead and backed off on this one. Glad I did! I made 1 pound of boneless beef ribs so I cut everything in half except for the red curry paste...I used 1 tsp of red curry paste and then 2 tsp of yellow curry powder. It was still too hot for us and we like spicy food. Next time I will use 1/2 tsp red curry paste and 1 Tbsp yellow curry powder. I did not have fish sauce so I substituted with soy sauce. We served this over brown rice and garnished with green onions. I did not separate the liquid from solids as we enjoy all that good stuff in there, plus my boneless ribs pretty much have zero fat on them. I will be making this again! Thanks for posting!

[kitchenslave03]

Was just about to post this from the March 2009 Cooking Light issue. Thanks for saving me the typing.

[mary winecoff]

This s wonderful! Quick and easy to do even with browning the meat. I loved the spice and the lime. My boys thought this dish was great, however it does not make for 6 servings but really 4. Served it over yellow rice. Thanks for sharing.