Directions
- 1Cut the beef short ribs into individual portions.
- 2Drizzle oil over the short ribs.
- 3Season generously with salt.
- 4Sear the short ribs in a hot pan until nicely browned on all sides.
- 5Remove the short ribs from the pan and set aside.
- 6Add sliced shallots, ginger, and lemongrass to the pan.
- 7Pour in beef broth.
- 8Return the seared short ribs to the pan.
- 9Cover the pan and braise in the oven until the meat is tender.
- 10In a separate pot, add coconut milk.
- 11Add red curry paste to the coconut milk and stir until combined.
- 12Add more coconut milk to the curry.
- 13Season the curry with fish sauce.
- 14Add brown sugar to the curry and stir.
- 15Ladle the braised short ribs into a serving bowl.
- 16Pour the red curry sauce over the short ribs.
- 17Garnish with fresh cilantro and sliced red chilies.
- 18Squeeze fresh lime juice over the dish.
- 19Serve with a side of steamed rice.
Ingredients
- 1 kg beef short ribs
- 2 tbsp Oil
- 1 pinch Salt
- 2 shallots
- 1 piece ginger
- 2 stalks lemongrass
- 4 cups beef broth
- 2 cups coconut milk
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 handful cilantro
- 2 red chilies
- 0.5 Lime
- 1 cup rice
Equipment
knifecutting boardovenpottongsspoonbowl
Tips
- For best results, braise the short ribs until fork-tender.
- Adjust the spiciness of the curry to your liking by adding more or less red curry paste.
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