Curried Beef Short Ribs

By á-4131

Yield: 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)
11 points plus

Calories: 446
Fat: 17.8g
Saturated fat: 7.2g
Monounsaturated fat: 7.7g
Polyunsaturated fat: 1g
Protein: 32.5g
Carbohydrate: 36.6g
Fiber: 0.6g
Cholesterol: 89mg
Iron: 4.8mg
Sodium: 585mg
Calcium: 26mg

Ingredients

• 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

Preparation

Step 1

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.