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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This Thai-inspired pot of short ribs cooks long and slow in a low oven, filling the house with rich aromas. From Tasting Table ( ) Ingredients:
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 |
Directions:
1. Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
2. 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.
3. 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.
4. 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.
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