Description
This Braised Short Rib Curry is the definition of comfort food. Tender short ribs are cooked low and slow, and then paired with veggies in a creamy red curry sauce. If you’re looking for your next cozy meal, this is it!
Ingredients
Scale
- 5 pounds bone-in short ribs, room temperature
- salt and pepper
- 1/4 cup rice vinegar
- 1 large yellow onion, thinly sliced
- 4 large carrots, sliced
- 4 cloves of garlic, smashed
- 2 teaspoons minced fresh ginger
- 1/2 cup red curry paste (this brand will also work well)
- 2 cups beef broth
- 1/4 cup lime juice, plus more to taste
- 1 – 14oz can full fat coconut milk
- zest of one lime
- 1 cup mini sweet bell peppers (red & orange), seeds removed and thinly sliced into rings
- thai basil, for serving
- chopped cilantro, for serving
- green onion, for serving
Instructions
- Preheat oven to 330 degrees.
- Heat 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.
- Once 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.
- Once all of the short ribs have been seared and removed from the pan, turn down the heat to low.
- Lower 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.
- Return 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.
- Once 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.
- Use 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.
- Return 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.
- Serve the short ribs over rice with plenty of chopped fresh herbs.
