Curried Beef Short Ribs
By tonyglib
Weight Watchers Points per Serving: 9
Yield: 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)
Nutritional Information
Calories:410
Fat:16.1g (sat 6.5g,mono 7g,poly 0.9g)
Protein:27g
Carbohydrate:37.1g
Fiber:0.7g
Cholesterol:70mg
Iron:4.1mg
Sodium:841mg
Calcium:24mg
- 6
Ingredients
- 2 teaspoons canola oil
- 2 pounds beef short ribs, trimmed
- 1 1/2 teaspoons 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.