Coconut-Curry Short Ribs

Name: Coconut-Curry Short Ribs
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 serving(s)
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

Submitted by DrGaellon

"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)"

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Ready In:: 5hrs 20mins
Ingredients:: 16
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

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

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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