Braised Short Rib Curry

Name: Braised Short Rib Curry
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4
Cuisine: Thai
Ingredients: 5 lb Beef Short Ribs (5 pounds bone-in short ribs, room temperature); 0 pieces Table Salt (salt and pepper); ¼ cup Rice Vinegar (1/4 cup rice vinegar); 1 piece Yellow Onion (1 large yellow onion, thinly sliced); 4 pieces Carrot (4 large carrots, sliced); 4 cloves Garlic (4 cloves of garlic, smashed); 2 tsp Ginger (2 teaspoons minced fresh ginger); ½ cup Thai Red Curry Paste (1/2 cup red curry paste (this brand will also work well)); 2 cup Beef Broth (2 cups beef broth); ¼ cup Lime (1/4 cup lime juice, plus more to taste + zest of one lime); 1 oz Coconut Milk (1 – 14oz can full fat coconut milk — up to 14); 1 cup Bell Pepper (1 cup mini sweet bell peppers (red & orange), seeds removed and thinly sliced into rings); 0 pieces Thai Basil (thai basil, for serving); 0 pieces Cilantro (chopped cilantro, for serving); 0 pieces Scallion (green onion, for serving)

Braised Short Rib Curry - Dinner (Thai)

240 minThai

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 4 servings

Beef Short Ribs5 lb · 5 pounds bone-in short ribs, room temperature
Table Salt0 pieces · salt and pepper
Rice Vinegar¼ cup · 1/4 cup rice vinegar
Yellow Onion1 piece · 1 large yellow onion, thinly sliced
Carrot4 pieces · 4 large carrots, sliced
Garlic4 cloves · 4 cloves of garlic, smashed
Ginger2 tsp · 2 teaspoons minced fresh ginger
Thai Red Curry Paste½ cup · 1/2 cup red curry paste (this brand will also work well)
Beef Broth2 cup · 2 cups beef broth
Lime¼ cup · 1/4 cup lime juice, plus more to taste + zest of one lime
Coconut Milk1 oz · 1 – 14oz can full fat coconut milk — up to 14
Bell Pepper1 cup · 1 cup mini sweet bell peppers (red & orange), seeds removed and thinly sliced into rings
Thai Basil0 pieces · thai basil, for serving
Cilantro0 pieces · chopped cilantro, for serving
Scallion0 pieces · green onion, for serving

Make it mine in the app

Steps

1Preheat oven to 330 degrees.
2Heat a large dutch oven over medium-high heat. While the dutch oven is heating, liberally season the meatier side of the short ribs liberally with salt and pepper.
3Once the dutch oven is hot, add the olive oil. Then, place half the short ribs in the pot, seasoned side down. Liberally season the other side of the short ribs with salt and pepper. Sear the short ribs for 4-5 minutes per side until they have developed a deep brown crust. Remove the short ribs from the dutch oven and repeat this process with the other half of the short ribs.
4Once all of the short ribs have been seared and removed from the pan, turn down the heat to low.
5Lower the heat and add the rice vinegar to the dutch oven to deglaze the pan. Return the heat to medium and add the onion, carrot, garlic, and ginger and cook for 2-3 minutes. Next add the red curry paste and stir until well combined.
6Return the short ribs to the pot, nestling them amongst the sautéed veggies. Pour the beef broth and lime juice into the pot. Place the lid on the dutch oven and then place the short ribs in the oven. Braise the short ribs at 330 degrees for 3-4 hours until they are fork tender, checking them after 2 hours.
7Once the short ribs are tender, remove the dutch oven from the oven and transfer to the stove. Remove the short ribs from the dutch oven and set aside.
8Use a spoon to skim the excess oil from the top of the remaining braising liquid. Next, heat the dutch oven to medium heat and bring the braising liquid to a gentle simmer. Add in the sliced peppers, coconut milk, and lime zest. Stir until well combined. Give the curry sauce a taste and add additional salt or lime juice to taste.
9Return the short ribs to the pot, nestling them in the curry sauce. Simmer for a few additional minutes to ensure that everything is heated through before turning off the heat.
10Serve the short ribs over rice with plenty of chopped fresh herbs.