Curried Beef Short Ribs Slow Cooker

Now you can have an intensely-flavored exotic meal on the table with very little effort! the lime zest and lime juices brighten the rich flavors, too.

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.

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 m.

Ingredients

canola oil, beef short ribs, kosher salt, fresh ground black pepper, shallot, garlic, fresh ginger, water, red curry paste, light coconut milk, sugar, fish sauce, lime zest, fresh lime juice, cooked basmati rice