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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Cooking Light, MARCH 2009 Ingredients:
2 teaspoons canola oil |
2 lbs beef short ribs, trimmed |
1 1/2 teaspoons kosher salt, divided |
1/4 teaspoon fresh ground black pepper, divided |
1/3 cup minced shallot |
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 |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
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