Coconut Red Curry Braised Short Ribs

• portioner: Serves 4-6
• total tid: 1.5 hours

Ingredienser

2 pounds boneless beef short ribs,

1 to 1½ inches thick, trimmed

2 teaspoons kosher salt

1 tablespoon vegetable oil

1 tablespoon grated fresh ginger

1 garlic clove, minced

1 tablespoon all-purpose flour

1½ cups canned coconut milk

1 (4-ounce) jar red curry paste

2 tablespoons sugar

1 tablespoon fish sauce

1½ tablespoons lime juice

4 scallions, sliced thin on bias

Instruktioner

1. Pat ribs dry with paper towels and sprinkle with salt. Using highest sauté function, heat oil in Instant Pot for 3 to 5 minutes (or until just smok- ing). Add half of ribs. Cook until well browned all over, 8 to 10 minutes, then transfer ribs to plate. Repeat with remaining ribs.

2. Add ginger and garlic to now-empty Instant Pot and cook until fragrant, 30 seconds. Stir in flour and continue to cook 30 seconds longer. Whisk in coconut milk, curry paste, sugar, and fish sauce until smooth, scraping up any browned bits. Return ribs and accumulated juices to pot. Lock lid into place and close pressure-release valve. Select high pressure-cook func- tion and cook for 45 minutes.

3. Turn oft Instant Pot and let pressure release gradually tor 15 minutes. Quick-release any remaining pressure. Carefully remove lid, allowing steam to escape away from you. Transfer ribs to shallow serving platter and tent with aluminum foil. Let sauce settle in pot for 5 minutes to allow fat to separate.

4. Using ladle or large spoon, skim fat off top of sauce. Stir lime juice into sauce, then pour over ribs. Sprinkle with scallions and serve.

Anteckningar

Serves 4 to 6 Total Time: 1½ hours We developed this recipe using Thai Kitchen brand red curry paste. Our favor- ite fish sauce is Red Boat 40°N Fish Sauce. Coconut milk can separate in its can during storage, so it's important to stir it before measuring to make sure that it is fully emulsified. Serve with rice.