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."
photo by sheepdoc
- Ready In:
- 6hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
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
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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Reviews
-
Everybody loved this. Nice flavor but not too spicy. Used boneless short ribs and my new slow cooker. Wasn't quite tender enough at 6 hours. -
My son made this for my birthday dinner. Awesome!! Even better the next night, as we were able to remove much more of the fat after overnight refrigeration. -
I love this dish! I used pork ribs (cheaper) and they came out tender and flavorful. Next time I'll adjust to make more of the sauce, my hubby really enjoyed it. I will definitely make this again and again and again and again! -
This is so flavorful! I made this a few years ago and absolutely loved it, then forgot about it for a while. When I saw short ribs on sale at the store it popped back into my head and I knew I had to make it again! YUM. I'm kind of a spice wimp but I think this level of spice is nice. I used less than 2lbs of ribs the second time and should have cut down on the cooking time - after 6 hours they were very well done. Served with cilantro on top and a squeeze of lime with bok choy on the side. Can't wait to make it again! -
We really enjoyed this dish! The red chili paste was not hot and the addition of the coconut milk really added a nice background flavor. I used boneless short ribs and left them whole vs. shredding them. I also add more coconut milk as we really like the taste. Served this delicious meal over rice and added a side salad. Made for Everyday is a Holiday, July, 2012.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
