Crock Pot Beef Short Ribs
From Cooking Light
After three straight weeks apart save for a few 12 hour stretches, John and I are finally both home and enjoying being in the same state for a little while. Not surprisingly item number one on our reunited agenda was a home cooked meal. John was nice enough to pick up groceries and get the ribs rocking and rolling in the crock pot while I was at work, and then once I got home we whipped up the rest of the dinner. I was having such a good time back in the kitchen together that John started to question whether I missed him the last few weeks or just having a cooking buddy!
These short ribs turned out to be the perfect welcome home. We paired them with spicy polenta made with hot peppers and Parmesan cheese, and served along side blackened Brussels sprouts for a quick reminder that home really is where the heart (and food!) is!
- 2 tsp canola oil
- 2 lbs beef short ribs
- 1 1/2 tsp salt, divided
- 1/4 tsp pepper, divided
- 1/3 cup shallots, minced
- 3 Tbsp garlic, minced
- 3 Tbsp fresh ginger, minced
- 2 Tbsp red curry paste
- 1/2 cup coconut milk
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- polenta, grits or rice for serving
- Heat oil in a large skillet over medium-high heat.
- Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper.
- Add ribs to pan and sear edges, about 2 minutes on each side. You may need to do this in batches, depending on the size of your pan.
- Place the seared ribs in a slow cooker, returning the empty pan with drippings to the stove.
- Add shallots, garlic and ginger to pan. Saute over medium-high heat for 2 minutes.
- Add curry paste and 1/4 cup water, cook 1 minute.
- Stir in curry paste, coconut milk and sugar.
- Add curry mixture to crock pot and cook on low for 6-8 hours.
- Once cooking is complete, remove ribs from slow cooker and keep warm.
- Strain cooking liquid into a fat separator. Discard solids, and use fat separator to obtain pure broth. This step may seem unnecessary, but this meat produces a TON of greasy fat, so it’s worth it. Add lime juice and remaining salt and pepper to strained broth.
- Shred meat from ribs. Serve over polenta, grits or rice, topped with juices.