Beef short ribs with sorghum and curry glaze

By charlotteh371

These short ribs are excellent, except that you need to drastically
reduce the chicken stock, probably only 1-2 cups. Use molasses or corn
syrup instead of sorghum.
serves: 4

Ingredients

• Ingredients
• 4 de-boned short ribs, or 7 bone-in
• 2 large carrots, peeled and chopped
• 2 large yellow onions, peeled and chopped
• 2 tbsps Madras curry
• 3 oz fresh ginger, peeled and sliced thickly
• 2 cloves garlic, crushed
• 2 tbsps butter
• 2 stalks of lemongrass
• 1 fresh bay leaf
• Peel from 1/2 a lime
• 1 cup white wine
• 3/4 cup San Marzano tomatoes
• 6 cups chicken stock
• 2 cups of coconut milk
• For the glaze
• 1/2 cup sorghum syrup
• 1 tbsp Madras curry powder
• 1 tsp dry mustard
• 1 lime, juiced
• 1 tsp butter

Preparation

Step 1

For the beef:
Liberally season both sides of the short ribs with salt and black pepper. In a sauté pan, sear both sides of the short ribs and reserve.

For the braise:
Heat a large sauté pan (or roasting pan) with a small amount of canola oil. Toss the onions and carrots into the pan and sauté lightly 3-4 minutes.

Add the butter, garlic, ginger, curry powder, bay leaf, lime peel, and lemongrass and sauté for another 2-3 minutes to toast the spices.

Add the wine and reduce by 3/4. Add the tomatoes, chicken stock, and coconut milk and bring to a simmer.

Add the seared short ribs, return to a simmer, cover and place in a 225-degree oven for 3 to 4 hours, or until just shy of falling apart. Then, remove from the oven and allow to cool in the liquid before removing.

For the glaze:
Lightly toast the curry powder and mustard in the butter, then add the sorghum and cool. Add the lime juice and salt to taste.