Warm Spice, Red Curry and Coconut Braised Beef Short Ribs
Cinnamon, star anise, ginger and curry flavor this braise of beef that simmers in coconut milk until tender.
Servings 4 people
Ingredients
- 3 lbs bone-in beef short ribs or cubed (about 2½ inch) boneless beef chuck
- 1.5 tbsp kosher salt divided
- 3 tbsp avocado oil
- 5 large shallots quartered
- 2 tsp ginger powder
- 1 cup compatible red curry paste
- 3 cups coconut milk
- 1.5 cups chicken or beef stock
- 1/2 cup raw cashews
- 2 tbsp fish sauce
- 12 fresh or dried bay leaves
- 7 cinnamon sticks
- 7 whole star anise
Instructions
- SEASON the beef evenly with 1 tablespoon of the salt.
- HEAT the avocado oil over medium-high heat in a large Dutch oven until shimmery. Working in batches to avoid crowding, brown the short ribs, turning to sear the tops, bottoms, and sides until they’re deep mahogany, about 3 minutes per side. Transfer to a plate when it’s done.
- REDUCE the heat under the pot to medium, then add the curry paste and remaining salt and stir well. Cook over medium heat, stirring every 20 seconds or so, until fragrant and slightly darker in color. Add the shallots and spices. Return the beef to the pot, stir, then add the cashews, bay leaves, coconut milk, stock and fish sauce.
- LET IT come to a simmer. Reduce the heat to maintain a very gentle simmer (push the pot off the burner a bit if it’s simmering too hard on low) and cook, covered, checking occasionally to keep the simmer very gentle, until the meat is fall-apart tender and the curry has thickened significantly to the texture of rich gravy, about 3 hours. A layer of flavorful, auburn-colored oil will cover the curry, so be sure to scoop deep and stir a bit when you serve.