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, 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.
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. 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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