Ingredients
- 2 tablespoons Thai red curry paste
- One 1/2-inch piece of ginger, peeled and coarsely chopped
- 1 bunch scallions (about 7 scallions), white and green parts,
- coarsely chopped
- 3 garlic cloves, chopped
- 1/2 cup water
- 1 teaspoon vegetable oil
- 3 pounds boneless beef short ribs (about 10 short ribs)
- Salt and freshly ground pepper
- 1 cup chicken stock or low-sodium broth
- One 4-inch piece lemongrass, lightly crushed
- 3/4 cup coconut milk
- 1 tablespoon brown sugar
- 1 jalapeño pepper, minced
- 1/2 cup cilantro
- 1/4 cup fresh lime juice
- Steamed white rice, for serving
Preparation
Step 1
Preheat the oven to 275°.
In a blender, combine the curry paste,
ginger, scallions, garlic and water and process until smooth. Set aside.
In a large Dutch oven, heat the vegetable oil over high heat.
Season the short ribs liberally with salt and pepper. When the oil just begins to smoke, add the short ribs and cook until browned on one side, about 4 minutes. Turn over and cook until browned on the other side, about 3 minutes. Pour off and discard the fat in the pan.
Add the chicken stock, lemongrass
and reserved curry mixture. Bring to a simmer, cover and transfer to the oven.
Braise until the short ribs can be easily
pulled apart by a fork, about 3 to 4 hours.
Transfer the short ribs to a cutting board; skim and discard the excess fat from the surface of the cooking liquid.
Shred the meat into large pieces and return to the cooking liquid.
Place the Dutch oven on the stove over medium-low heat and add the coconut milk, brown sugar, jalapeño, cilantro and lime juice.
Cover and cook until the stew is hot but not boiling, about 5 minutes. Serve immediately over rice.
• Note: If you are serving some short ribs immediately and saving some in the refrigerator or freezer, do not add the lime juice. Instead, serve with lime wedges.