Wednesday, December 9, 2009

Curried Beef Short Ribs

The hubby really loves the mango chutney short ribs that I make, but I have made them so often now that I needed a change, so I found this recipe over at Newlywed cooking and had everything on hand to make them. I have to say that I loved these short ribs, they are just so good, I can't wait to make them again!

2 teaspoons canola oil
2 pounds beef short ribs, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/3 cup minced shallots
1/4 cup chopped onions
3 tablespoons minced garlic
3 tablespoons minced peeled fresh ginger
1/4 cup water
3 tablespoons red curry paste, divided
1/2 cup light coconut milk, divided
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon grated lime rind
1 tablespoon fresh lime juice

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

2. Add shallots, onion, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and 2 tablespoons of red curry paste; cook 1 minute. Stir in 1/4 cup coconut milk, sugar, and fish sauce. Add to slow cooker. Cover and cook on low for 5 hours

3. Remove ribs from cooker. Strain cooking liquid through a colander over a bowl; discard solids.

4. Stir 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice into liquid. Add liquid back to slow cooker and turn on "keep warm" setting.

5. Add meat back to slow cooker & stir to combine with liquid.

6. In a small bowl, stir 1 tablespoon red curry paste & 1/4 cup coconut milk until combined. Pour over meat and stir. Keep in slow cooker on "keep warm" until ready to serve.

See other recipes at The Grocery Cart Challenge

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