6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)
Photo: Randy Mayor; Styling: Cindy Barr
2 teaspoons canola oil
2 pounds beef short ribs, trimmed
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/3 cup minced shallots
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 grated lime rind
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice
How to Make It
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.
Add shallots, garlic, and ginger to pan; sauté 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 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 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
Wine note: The intense flavor of Curried Beef Short Ribs will overwhelm most wines. Reach for a fruit-forward red like Planeta La Segreta Rosso 2007 ($15). This Sicilian blend has big flavors that can handle rich curry sauce, while the wine adds its own complementary peppery, Asian spice note. —Jeffery Lindenmuth
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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Overall, with a few tweaks, I found this recipe to be a keeper! Here's what I changed or would change next time:1. Reduced cook time to 4 hours on LOW. I did this because of my several experiences using a slow-cooker and how it'd give me meat with a dry texture to it. After 4 hours on low, the meat was falling apart tender and still moist.2. Like many others suggest, I would add more curry paste. The curry flavor seems too subtle for my taste as is. I would perhaps double it.3. I used boneless short ribs from Costco. It also seemed trimmed of fat already as there was hardly any. This saved my meat prep time and in fact, made it so that I did not have to skim the fat after cooking!4. I also added a little more coconut milk than called for...The dish was tasty and comforting. I recommend giving it a try!
Tried this today, I found that six hours was a too long to cook. It got a dry. Thought the sauce saved it.Also, agreed with every one else that it was not spicy at all. Up the curry paste, or maybe try green curry paste.I have never tried green curry paste but the label indicated it was hot. I used beef short ribs that were boneless. We degreased it but hardly any grease at all. Husband says he thinks it would be better with pork.May try again, but needs changes. Sauce was flavorful, but mild.
The sauce on this is over the top. I did add the extra coconut milk and some chicken broth as suggested. Adjust lime juice after tasting as the lime is a must. I also chopped up cilantro and served it on the top which really added to it. It was not too spicy at all for me. Just had a slight kick to it. The only thing I would do differently next time is try a leaner meat such as pork tenderloin. I felt guilty eating such a fatty dish even with skimming fat and trimming meat after it cooled. I know this might compromise the tenderness and flavor but I have to give it a try.
WOWZA! This was tasty beyond belief! Served over cous cous with naan on the side. This has to be the BEST curry I ever made, hands down. I added beef broth instead of water and used a little more coconut milk and felt that improved the taste. Easy to set up for the slow cooker. Husband agreed it was drop-dead delicious. I definitely plan to make this one again!
I've been making this dish for at least two years now and love it. Full disclosure: I use 1.25-1.5 lbs of stew meat in place of the short ribs because it's cheaper and easier to find good meat in my store, plus it's less work at the end. While the bones and marrow from the ribs would add flavor, I don't find the dish lacking in flavor at all the way I prepare it. I serve it with rice as directed (but you don't need 4 cups!) or on Naan.
It takes me about 30 minutes of prep time and it tends to overcook or even burn if it sits in the slow cooker past 6 hours (even on warm), so I rarely make this on a weekday. That being said, we really love this recipe so I just make it on weekends. There doesn't seem to be enough sauce (part of the reason it can burn), so I generally add an extra 1/4 cup of water and an extra 1/4 cup of coconut milk. I am pretty generous when I scoop the garlic, ginger, and red curry paste so I don't add extra. We don't find it spicy at all.