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 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 1/3 cup minced shallot
• 3 tablespoons minced garlic
• 3 tablespoons minced peeled fresh ginger
• 1/4 cup water
• 2 tablespoons red curry paste
• 1/4 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

[Sweet Jezebel]

My son made this for my birthday dinner. Awesome!! Even better the next night, as we were able to remove much more of the fat after overnight refrigeration.

[Bikerdiva]

I love this dish! I used pork ribs (cheaper) and they came out tender and flavorful. Next time I'll adjust to make more of the sauce, my hubby really enjoyed it. I will definitely make this again and again and again and again!

[AnneWisconsin]

This is so flavorful! I made this a few years ago and absolutely loved it, then forgot about it for a while. When I saw short ribs on sale at the store it popped back into my head and I knew I had to make it again! YUM. I'm kind of a spice wimp but I think this level of spice is nice. I used less than 2lbs of ribs the second time and should have cut down on the cooking time - after 6 hours they were very well done. Served with cilantro on top and a squeeze of lime with bok choy on the side. Can't wait to make it again!