Warm Spice & Coconut Braised Beef Short Ribs
Time to complete
3 hours and 45 minutes
Serving size
4 to 6
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What You Need
Ingredients
Preparation
- Pat the short ribs dry and season evenly with 1 tablespoon salt. In a HexClad 6.5 QT Hybrid Oval Dutch Oven, heat oil over medium-high heat until shimmery. Working in two batches to avoid crowding, brown short ribs until golden brown all over, about 2 minutes per side. Transfer to a plate, leaving oil in Dutch oven.
- Reduce heat to medium. Add curry paste to Dutch oven and cook, stirring, until fragrant and slightly darker in color, about 2 minutes. Add bay leaves, cinnamon, star anise, shallots and ginger and cook, stirring, for 30 seconds. Return the short ribs to Dutch oven, stir to coat the meat, then add the coconut milk, stock, cashews and fish sauce.
- Bring to a simmer, then reduce the heat to low to maintain a very gentle simmer. Cover and cook for about 3 hours, checking and stirring occasionally to make sure the simmer is very gentle, until meat is fall-apart tender and curry has thickened to the texture of rich gravy. If the liquid is too thin, simmer uncovered during the last 20 to 30 minutes of cooking.
- Remove from the heat. Spoon off any excess fat from the top of the sauce and discard fat. Discard any short rib bones that fell off the meat and the cinnamon, star anise and bay leaves. You can leave them in if you prefer, but take care to eat around them. Serve with fresh herbs and a lime wedge on the side.
