I’ve said in the past that I don’t cook anything twice for company. This recipe is the exception to that rule. IT IS SO DARN GOOD AND EASY TO MAKE! Not to mention it is tasty and serves a good sized crowd easily. 4.5 lbs of short ribs serves 6-8 people, a great recipe to entertain and impress with. Especially if you got a new crock pot Christmas that needs to broken in. Even if the giver of said gift likes to refer to them in their local Macy’s home store as “crotch pots” while shopping for said gift. Thanks Dr. C! 🙂
So, New Years I day I got up and got to work. This recipe needs to cook long and slow
and it had to get going in the morning so it would be ready for an early New Year’s Day dinner. It’s really easy to do with not a lot of work: browning of the short ribs, chopping of shallots, garlic, and ginger and combining it with the red curry paste and coconut milk.
The last two times I made this recipe, I used bone in short ribs. I was doing my shopping at Costco this time and they didn’t have them bone in. It’s a little cheaper I think, but I was afraid the taste wouldn’t be quite as rich without the marrow and flavor from the bone. I really had no alternative though. At least the process would be a lot easier without the bones. I decided to compromise and use regular coconut milk instead of light. And I’m pretty sure I used more than the recommended amount of shallots, ginger, and garlic as well. Who doesn’t like those?!
Once the aromatics were softened in the same pan that was used to brown the short ribs, the curry paste went in for a minute to cook a little, followed by the yummy full flavored coconut milk. With or without bones, on a holiday meal why would one want to skimp on flavor?
It’s as simple as heating the sauce up, putting it over the ribs, putting the lid on, and letting them cook on low for 6 hours. If you’ve never used a slow cooker before, or if you have and might have forgotten, the secret is NOT TO CHEAT AND LIFT THE LID!! Every time you lift the lid, an hour is added to the cooking time. From what I’ve heard. Because I would never…I say NEVER lift the lid! (Does everyone believe this? Good.)
So leave the kitchen now, or kick back and eat breakfast and watch the Rose Bowl parade on your new LCD monitor TV you got for Christmas as I did, whilst the ribs slowly simmer away. Better yet, leave the house and come back in. In fact, I recommend this as a mandatory step. The aroma that hits you when you come back in is one of the greatest things you can experience. Delectable!!
So, after 6 hours it’s ok to lift the lid to
see if the short ribs are done. If they are cooked enough, they will fall apart easily when you put a fork in them. They should be easy to shred
with a fork. If not, and you have the time, put the lid back on and let them go for a few more hours on low. If you are pressed for time, put that crock pot on high for the time you have left to finish the ribs off.
Take the ribs out of the sauce, shred, and keep warm while the fat is separated off from the good stuff…this all the flavor that you’ll pour back over the shredded short ribs. Follow the recipe instructions on this one. It involves a bag, a bowl, some time. And it could be messy. But it’s worth it.
Put that on a platter, top with some torn cilantro for flavor and garnish, serve with some basmati rice and stir fried bok choy and you have a kick-butt dinner, good for New Year’s Day or any day!!
This recipe is courtesy of Cooking Light. (http://takemylifeandeatit.com/wp-admin/post-new.php)
- 2 teaspoons canola oil
- 2 pounds beef short ribs, trimmed
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/3 cup minced shallots
- 3 tablespoons minced garlic
- 3 tablespoons minced peeled fresh ginger
- 1/4 cup water
- 2 tablespoons red curry paste
- 1/4 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 4 cups hot cooked basmati rice
1. 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.
2. Add shallots, garlic, and ginger to pan; sauté 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 6 hours.
3. 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.