3/4/13 - Coconut Curry Braised Short Ribs

  • Chef Judi Gallagher
  • 3

2 tablespoons vegetable oil

1 pound beef short ribs

Salt and pepper

1 tablespoon Thai red curry paste

1 cinnamon stick

3 whole cloves

3 black peppercorns

3 cardamom pods, lightly crushed

1 inch piece of ginger, peeled and sliced in 4 pieces

1/2 stalk lemongrass, bruised with the back of a knife

1/4 cup light soy sauce

1 – 10 ounce can coconut milk

1 cup water

3 cloves garlic, crushed with the side of a knife

1 cup sliced onion

1/4 cup fresh lime juice*

2 – 1 inch strips lime zest*

2 tablespoons brown sugar

* or 4 fresh Kaffir lime leaves

In a heavy skillet over high heat add the vegetable oil. Season the short ribs on all sides with salt and pepper. Brown the ribs on all sides in the hot skillet.

In the insert of your slow cooker combine the remaining ingredients. Add the seared short ribs and cook for 8 hours on low. Remove the shorts ribs and strain the braising liquid.

Serve the short ribs over rice with some of the sauce. If you are feeling bold add a little toasted coconut for a garnish.