Thai Spiced Short Ribs
- Ready In:
- 3hrs 15mins
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon Thai red curry paste
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 (1 lb) beef short ribs
- 1 cinnamon stick (about 2 inches long)
- 1 cup diced white onion
- 1 (14 ounce) can reduced-sodium beef broth
- 1⁄4 cup chopped fresh cilantro
- Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
- Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.
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Yum, yum, yum! I had boneless ribs, but bone-in would have been more flavorful. I just used 8 oz. beef broth because I thought 14 oz. might make the sauce too watery. I figured I could always add more liquid if needed. Because it didn't cover the ribs 100%, I stirred the meat once during cooking to make sure all the spices got into the sauce. It was GREAT! I did add a pinch (actually about 1/4 tsp.) red pepper flakes. I thoroughly enjoyed it, but hubby did say he got 1 mouthful that was too hot, so I must not have stirred enough. (I did not think that it was too hot overall, but more stirring was definitely in order.) I'll be making this again for sure. I did grate the ginger rather than mince it and just measured by my best guess as if it was to be a minced amount. (The grated amount was probably about 2 tsp. because grating reduces the volume a lot.)
This is a really great recipe if you are looking for something with a fast, easy preparation and that cooks all day in the crockpot. The only addition that I made was to brown the ribs in a frying pan before rubbing them with the paste. The taste is flavorful, but if you like spicy foods I would recommend kicking it up a notch by adding some crushed red chili pepper flakes to taste.