"Anyone can have one kid. But going from one kid to two is like going from owning a dog to running a zoo." - P. J. O'Rourke

Monday, January 7, 2013

Something Good To Eat

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!


  1. What if I tried that with a chuck roast? I'm thinking it sounds wonderful.

    1. Chuck should work fine. Really any meat that will shred after cooking would work great. It really is quite tasty!


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