COCONUT-CURRY SHORT RIBS

Coconut-Curry Short Ribs image

Provided by DrGaellon

Categories Meat

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons Thai red curry paste
1/2 inch fresh ginger, peeled and coarsely chopped
7 scallions, coarsely chopped
3 garlic cloves, chopped
1/2 cup water
1 teaspoon vegetable oil
3 lbs boneless short ribs
salt
freshly ground black pepper
1 cup chicken stock
4 inches lemongrass, lightly crushed
3/4 cup coconut milk
1 tablespoon brown sugar or 1 tablespoon jaggery
1 jalapeno pepper, minced (remove ribs and seeds if you prefer)
1/2 cup cilantro
1/4 cup fresh lime juice or 1 lime, cut in wedges

Steps:

Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side.
Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours.
Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.

Nutrition Facts : Calories 945.9, Fat 85.7, SaturatedFat 39.9, Cholesterol 164.5, Sodium 186.2, Carbohydrate 9.6, Fiber 1.4, Sugar 5.8, Protein 33.5