Coconut-curry Short Ribs

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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 rice.