Curried Beef Short Ribs

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!

Super yummy. Served it with mashed sweet potatoes and bok choy..Love the idea of using stew meat instead...will have to try it next time!

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.

Really strong, bold flavors from an easy, simple recipe. I really like the method for removing the fat from the drippings.

Delicious!!

The beef really soaked up the heat from the curry. Our kids could not appreciate the heat. I think for us non-spicy types who still love the curry flavor, we will reduce the red curry to 1/2 Tbs.

One of my all time favorite Cooking Light recipes! Fantastic Southeast Asian flavors that are a great change of pace from our usual routine. So easy to make! Just a quick browning of the meat, then a super quick assembly for the cooking sauce, and an easy 6 hours in the slow cooker. Very little clean-up, to boot! I serve it with steamed rice and sauteed baby bok choy, sugar snap peas, and carrots with a little soy and sesame oil.

Enjoyed this recipe, but a good bit of prep time for a crock pot recipe. Used boneless beef ribs and increased red curry paste and coconut milk. Served with white rice colored with tumeric and mixed with green peas (thanks Pioneer Woman). Overall a solid recipe, but won't add to monthly rotation.

Very flavorful, and the meat was very tender. I used a 5.5 oz can coconut milk and mixed in the solids instead of discarding, resulting in plenty of sauce. The zip-lock bag method of skimming off the fat was a bit awkward - good incentive to buy one of those fat separators.

This was a very tasty and very easy recipe. Any meat that comes out falling off the bone is a plus in my book! My only "beef" was the lack of any sauce. I only had fat left in the crockpot. I did not discard the solids, instead I mixed them into the shredded beef along with the lime rind and juice. Next time I will use boneless short ribs and trim them up a bit. Only reason I gave this recipe 4 stars was the lack of sauce and the amount of fat left after cooking. Otherwise the combo of the meat and the rice was fabulous!

I used boneless short ribs and even though I reduced the cooking time, they were a bit tough. I did, however, trim almost all fat off (really none to skim), so that could be why. But the flavor of the sauce was just fantastic. The sauce was a lot of work for a slow cooker recipe to me, but I'd make the sauce again with a shellfish dish -- it would be fantastic with shrimp or lobster.

Ok but not something I'd make again without significant changes. I made the recipe as written but put 4 tbs. of curry paste in because I like it a little spicy. It had some curry flavor but no spiciness at all. It basically tasted like a pot roast with a little bit of curry flavor in it, not terrible but definitely missing something.

I thought this dish was great. I did modify it a little though. I upped the curry paste to a full 4 ounce can and also used the full can of light coconut milk. I also increased the fish sauce to taste, so probably about 2 - 3 tablespoons. I used boneless ribs and i think this helped with the fat issue that others were having, as there was hardly any on top to skim off. overall these changes made for a very flavorful dish that I will definitely be cooking again.

I was so disappointed with this recipe!! I had such high hopes too - loved the use of Thai ingredients but it did not come together for me. The short ribs are very greasy and the sauce was bland. It had no heat either - I used the recommended 2 Tbs red Thai curry paste and still nothing.

I'm giving this 4 stars not because it's "worthy of a special occasion" but because this is the first crockpot meal I've ever made where the meat didn't turn out rubbery and dry. It was, in fact, quite good for a crock pot meal, and this is coming from someone who only uses crockpots to keep food warm for parties. At any rate, we thought the ribs were going to be too spicy for the kids, but it turned out just barely spicy at all. I had 9 lbs. of ribs, tried my best to trim them but didn't do all that much trimming, and used 2 crocks to cook all of it. If you like crock pot cooking, this is a good one.

I made this recipe for the second time tonight and both times received rave reviews from my husband and kids - I followed the recipe exactly the first time; this time I doubled the ingredients for the sauce because it was so good. I was careful to remove as much fat as possible when shredding the meat and I also skimmed the fat from the sauce using the bag as per the recipe. However, I poured the sauce through a strainer and then "pureed" some of the shallot/garlic/ginger by pressing it through the mesh strainer with the back of a spoon to help thicken the sauce. It was so delicious - the fresh lime juice and zest at the end are key. I served it with some plain basmati rice mixed with some leftover Herbed Basmati Pilaf (another CL standby) and a bag of peas that I tossed in frozen and let the heat from the rice warm. Looking forward to leftovers for lunch tomorrow!

While somewhat rich, I found this recipe to be totally delicious. The spices were excellent, and the meat was so tender and delicious. I trimmed the short ribs really well before cooking, and I skimmed my sauce, and it came out rich, but I wouldn't describe it as greasy. We loved it and thought it was really delicious. Maybe it was just the ribs I got, but after whittling off all that fat, and taking out the bones, there wasn't all that much meat left at the end. It was okay since it was just for my husband and I with leftovers, but we didn't have as much leftover as I would have liked despite eating pretty reasonable portions. It was a pretty pricey recipe as the short ribs were around $5.50/lb. but an excellent dish. I would serve this to company, even though it's not especially beautiful because it's really delicious.

This had great flavor, and was so easy to make. Served with coconut rice to help tame the spice; will definitely make again!

I thought this would have a lot of flavor, but when served over rice it was really diluted. I agree with the others...short ribs were really fatty despite trimming. I think it would be better with another cut of beef. Also maybe I would try a different curry paste

I got my short ribs from Costco, where they are sold boned. I doubled the recipe with 4 lbs. of boneless meat. It is absolutely necessary to skim the fat off the sauce. I used a fat skimmer and it worked great. I followed the recipe and it was not very spicy at all. I served three adults and five children, and there was not a speck remaining. I used lo-fat coconut milk and served over rice.

I was disappointed that this dish didn't end up with much curry flavor. It was also greasy, as others have noted. I'd try again with a different cut of beef and a better brand of curry paste (won't ever be using Whole Foods brand again!)

My family and I enjoyed the flavor of this recipe, especially my husband. However, I found that the recipe did not make nearly enough to feed six; it barely made enough for my family of three. I think it was a bit greasy as other reviewers noted and so I might make it with another cut of meat next time. I served this with broiled asparagus.

Everyone in my family loved this dish. There are 5 of us and it is extremely rare to get 100% approval rating at any meal. I honestly can't remember when that happened last. We did trim the fat before cooking the meat. We followed the recipe minus the fish sauce and lime rind. I had frozen lime juice in the freezer but no fresh lime. It was not spicy at all. I suspect different brands of curry paste vary in their hotness. We used Thai Kitchen brand. I used the left over coconut milk as cooking liquid for the rice and stir fried a vege mix from Trader Joes to go with it all. Our beef is grass fed beef we get from a local rancher. I don't know how much that makes a difference, but I think the fat content is different in grass fed beef. Another reason I love the recipe is because one of my sons has food allergies. He doesn't eat dairy, gluten, soy, corn or eggs. So I'm excited that he can eat this and that the rest of the family enjoyed it too. I also love that it is a crock pot recipe. The only reason I didn't give it 5 stars is because it calls for some ingredients I don't always have on hand. I will try it again with a different cut of meat since I have a freezer full, but now the short ribs are gone.

I'm not sure if I did something wrong--I didn't end up with much juice to serve over the meat. I think I don't like short ribs much--too fatty. The flavor was good, but I just think the dish was too greasy for my taste. I wouldn't make it again.

This was GREAT! I would make this again! I made it just as the recipe called for. For the red curry paste I used TIGER MADRAS currry paste. Spicy not over powering curry taste. Served with a green salad. I will pass this recipe on!

I found the meat to be too fatty and the sauce bland. Perhaps I used too much meat without increasing the sauce. I would not make again even though I could improve the flavors as it wasn't that special.

Enjoyed and all the leftovers were eaten before they became someone's lunch. Being able to use the crock pot was great. The method to get rid of the grease was easy and necessary. Served with brown basmati rice and steamed baby bok choy for a very nice weeknight dinner.

Yum - this is great. It is definitely spicy, though, and we like spicy food. Next time I think I will do just one Tbsp of the curry paste, but my husband and I really enjoyed it. I made it pretty much exactly as written. Highly recommended!

I used 2 tsp. curry powder because that's what I had on hand, and it was not spicy at all. I served it with steamed bok choy, and fresh mango. Very tasty!

I made this recipe as directed and thought it had a pleasant heat to it. I don't know if I will make it again though, largely because I'm not sure I like short ribs. I did trim them before cooking and I strained the liquid into a fat separator but I still thought the end result was a little greasy.

I did like it, but the red curry paste overwhelmed the rest of the dish. I will definately cut it back next time I make it. Leftovers were great to serve as a sandwich for lunch.

This has it all. It tastes fabulous, easy to prepare, and not expensive to produce. We couldn't find the spare ribs, so we cubed up a chuck roast. Guess what? It was still fabulous~for any occasion. This is going in our "greatest hits" favorite recipe book.

Great recipe. My husband raced to the crock to get more. I only used 1 TAB of the red curry paste scared off by the warnings from other raters. It was just right for us. NOTE that salt, sugar and lime juice are ingredients that TAME heat. You can adjust not only by reducing the amount of curry paste, but also be increasing the lime juice and/or sugar.

I agree with Nancy - way too hot. The recipe calls for 2 Tablespoons of red curry paste and next time I would adjust that for my family's preference and add 1 teaspoon max - unless you enjoy very spicy food. I found that the other flavors of the ginger, coconut milk and garlic couldn't come through the heat.

I agree with LeeAnne - this dish is not at all spicy. I really liked the tip to take the fat out of the liquid before serving. This is definitely a keeper recipe. I would have liked to have a bit more liquid. When I make this again I will increase the amount of sauce.

DELICIOUS! This was easy and full of flavor. I'm not sure about the review below from Nancy saying the dish is too hot. This is anything BUT hot! If you wish for it to be hot, you will have to add something spicier to it. My BF and I found this to be savory and dowright delicious. We will make again.

Excellent recipe, full of flavor served over Basmati rice. Definitely a keeper!

Way too hot! Not sure if there is a misprint in the recipe, maybe only 1 tbp of red curry paste (or maybe they meant to say tsp)? I might try again sometime and adjust the ingredients that give it the heat. It has a lot of potential.