Curried Beef Short Ribs (Slow Cooker)

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

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.

Ingredients Nutrition


  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.
Most Helpful

5 5

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.

4 5

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!

5 5

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!