Best Short Ribs With Curried Peanut Sauce Recipes

Curried Beef Short Ribs image

Provided by dicentra

Categories Meat

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper.
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.
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.
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.
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.
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.
Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

Peanut Curry Braised Ribs As Made By Britney Breaks Bread Recipe by Tasty image

Provided by Britney Breaks Bread

Time 2h37m

Yield 4 servings

Number Of Ingredients 17

1 slab pork rib, membrane removed
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon red pepper flakes, plus more to taste - optional
1 tablespoon ground ginger
1 teaspoon cinnamon
2 teaspoons onion powder
1 tablespoon garlic powder
2 teaspoons ground coriander
1 tablespoon olive oil
¼ cup smooth peanut butter
¼ cup brown sugar
1 ¼ teaspoons curry powder
3 tablespoons soy sauce
½ cup water
fresh mint leaf, for garnish - chopped
roasted peanut, for garnish

Steps:

Preheat the oven to 275°F (135°C). Line a baking sheet with foil.
Season the ribs on both sides with the salt and black pepper.
In a small bowl, mix together the red pepper flakes, ginger, cinnamon, onion powder, garlic powder, and coriander.
Coat the ribs on both sides with the spice blend.
Place the ribs face-up on the prepared baking sheet and drizzle the top with the olive oil. Cover the ribs with another sheet of foil.
Bake the ribs for 3 hours until fully cooked and tender.
While the ribs are cooking, make the sauce: In a small saucepan, combine the peanut butter, brown sugar, curry powder, a pinch of red pepper flakes, if using, the soy sauce, and water. Turn the heat to medium and cook, stirring continuously, until the sauce reduces and thickens, 5-7 minutes.
Remove the ribs from the oven and turn the broiler on high. Brush the ribs liberally with the sauce, then cut between the bones into individual ribs
Broil the ribs for 2-3 minutes, until the sauce caramelizes.
Garnish the ribs with mint and peanuts.
Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 2 grams, Protein 24 grams, Sugar 10 grams

Curried Beef Short Ribs (Slow Cooker) image

Provided by JackieOhNo

Categories Curries

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 15

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 lime zest
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
Add shallots, garlic, and ginger to skillet; saute 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 for 6 hours.
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. 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. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.