Coconut-Curry Short Ribs

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)

• Ready In: 5 hrs 20 mins
• Serves: 6

Ingredients

• 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
•  salt
•  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

Directions

1. Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
2. 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.
3. 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.
4. 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.