This slow cooker beef recipe is the kind of weeknight dinner we dream about.
2 teaspoons canola oil
2 pounds bone-in beef short ribs, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup minced shallots
3 tablespoons minced fresh 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
Chopped fresh cilantro (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Transfer ribs to inner pot of a 6-quart Instant Pot®. 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. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 6 hours cook time.
Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Skim fat from surface of cooking liquid. Stir 1/4 teaspoon salt, 1/8 teaspoon pepper, lime rind, and lime juice into cooking liquid. Shred rib meat with 2 forks; discard bones. Serve rib meat and sauce over cooked rice. Garnish with cilantro, if desired.
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