4 Reviews of Curried Beef Short Ribs (Slow Cooker)

From: Chef #1316784

On Jul 6, 2009

I live in Texas and love spicy food but I was worried about 2T of the red curry paste as that amount has been too hot in regular Thai dishes however...this was incredible and I agree with the first review I might add more next time. The zest and fresh lime juice create a perfectly layered flavor. I used Texmati brown rice and would recommend being very careful about the ziploc bag corner when you cut the corner off the bag. Easy and delicious!

From: Ridgely

On Apr 30, 2009

If I could give this more than 5 stars I would!! Ooohhh, so good! It is worth the mess of browning meat...and I don't say that very often at all!! Could have a little more heat for my taste..but that is me. The only problem I have is with the serving size-granted 4 of the 6 in our family are boys and men that eat a lot. I did one and a half times the recipe and it was not enough. I would have to at least double it next time. And there will be many more next times!

From: mary winecoff

On Sep 20, 2009

This s wonderful! Quick and easy to do even with browning the meat. I loved the spice and the lime. My boys thought this dish was great, however it does not make for 6 servings but really 4. Served it over yellow rice. Thanks for sharing.

From: kitchenslave03

On Oct 15, 2009

Was just about to post this from the March 2009 Cooking Light issue. Thanks for saving me the typing.