Thai Curried Beef Short Ribs Slow Cooker

shortribs

Recipe: Thai Curried Beef Short Ribs Slow Cooker

Summary: 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

  • 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

Instructions

  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.

Preparation time: 30 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 6

Recipe adapted from and Photo courtesy of: food.com

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