My family really likes it when I make braised meat for them. My pork verde is always a huge hit when we visit one another. This time while I was home, I agreed to make a curried short rib dish for them. I used as the basis a recipe from Evil Shenanigans but made some alternations based on what was available.
2 tablespoons vegetable oil
1 pound boneless beef short ribs, cubed
Salt and pepper
2 tablespoon Thai red curry paste
1 tsp black pepper
1 tsp ground ginger
1 tbp lemon grass paste
1/4 cup light soy sauce
1 – 10 ounce can coconut milk
1 cup water
3 cloves garlic, crushed with the side of a knife
1/4 cup fresh lime juice
2 – 1 inch strips lime zest
2 tablespoons brown sugar
1 cup sliced onion
1 cup sliced yellow squash
2 cups chopped napa cabbage
In a heavy skillet over high heat add the vegetable oil. Season the short ribs on all sides with salt and pepper. Brown the ribs on all sides in the hot skillet.
In slow cooker combine the remaining ingredients except for water, onion, squash and cabbage. Add the short ribs and use the water to deglaze the pan the meat browned in and add this to the slow cooker. Cook for 6 hours on low. Remove mixture from crock pot and put into pan to reduce sauce. Cook 15 minute to reduce. Add onion, squash and cabbage and cook for 10 minutes more. Serve the short ribs over rice with some of the sauce.
The final product shouldn’t be too soupy or lack sauce so keep that in mind during the reduction step. If your slow cooker does a good job of reducing the sauce then the reduction step isn’t necessary. Just add the vegetables to the slow cooker last to have them cook. My personal experience has been that the slow cooker doesn’t reduce the sauce enough for my liking. So I do the additional reduction step or cook this on the stove if I have the time to monitor it.