Curried Beef Short Ribs (Slow Cooker)
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.
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INGREDIENTS
Nutrition- 2teaspoons canola oil
- 2lbs beef short ribs, trimmed
- 1 1⁄2
- 1⁄4
- 1⁄3cup minced shallot
- 3tablespoons minced garlic
- 3tablespoons minced peeled fresh ginger
- 1⁄4cup water
- 2tablespoons red curry paste
- 1⁄4
- 1tablespoon sugar
- 1tablespoon fish sauce
- 1teaspoon lime zest
- 1tablespoon fresh lime juice
- 4cups hot cooked basmati rice
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DIRECTIONS
- 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.
- 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.
- 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.
- Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
- Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
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