My dear friend Erica has been waiting for this recipe a long time. (Sorry, Erica)
Curried Beef Short Ribs
2 tsp. canola oil
2 pounds beef short ribs, trimmed (I sometimes use round steak)
1 1/2 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper, divided
1/3 sup minced shallots
3 Tbs. minced garlic
3 Tbs. minced peeled fresh ginger
1/4 cup water
2 Tsp. red curry paste
1/4 cup coconut milk
1 Tbs. sugar
1 Tbs. fish sauce
1 tsp. grated lime rind
1 Tbs. lime juice
1. Heat oil in a large nonstick skillet over medium high heat. Sprinkle ribs with 3/4 tsp. salt and 1/8 tsp. 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; saute 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 fat off the top. Stir in remaining 3/4 tsp. salt, remaining 1/8 tsp. pepper, rind and juice. Shred rib meat with 2 forks; discard bones. Serve over rice.
Really tasty! Enjoy!