Curried Beef Short Ribs

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. 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. 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. 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. 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. 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. 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. 7

   Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.