Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Friday, March 4, 2011

Curried Beef Short Ribs

This is a recipe I got from Cooking Light magazine and is full of fantastic Southeast Asian flavors.  The meat was falling off the bone and was so unbelievably tender and delicious.  In the recipe below I modified the original by doubling the ingredients for the sauce and I also added beef broth so as to have plenty of liquid to pour over the meat and rice.  I liked the tip for discarding the grease, it was very easy and necessary.  I served this with some sauteed, wild mushrooms in butter, which was a nice compliment to all the Asian flavors.  Finishing this dish with lime zest and juice brightens the meat's rich flavors.

2 tsp canola oil
2 lbs beef short ribs, trimmed
1 1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper, divided
1/2 cup minced shallots
3 TBSP minced garlic
3 TBSP minced peeled fresh ginger
1/3 cup water

1 cup beef broth
4 TBSP red curry paste
1/2 cup light coconut milk
2 TBSP sugar
2 TBSP fish sauce
grated lime rind from 1 lime
2 TBSP fresh lime juice

4 cups hot cooked basmati rice

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 1/3 cup water, beef broth 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 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

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