Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

• 2 tsp chili oil
• 2 tsp salt
• 2 lb beef short ribs, trimmed
• 1/2 tsp black pepper
• 1/3 cup minced shallots
• 3 TBSP minced fresh ginger
• 3 minced garlic cloves
• 2 TBSP red curry paste
• 1/4 cup water
• 1 TBSP sugar
• 1 TBSP fish sauce
• 1 tsp lime rind
• 1/4 cup coconut milk
• 1 TBSP fresh lime juice
• 4 cups cooked brown rice

Directions:

1. Preheat oven to 200F.
2. Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.


Thai-Style Beef Short Ribs in the Pan

3. Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
4. Stir in 1/4 cup water and curry paste and cook another minute.
5. Stir in coconut milk, sugar and fish paste.
6. Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
7. Remove ribs from cooker and set aside, but keep warm.
8. Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
9. After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
10. Stir salt, pepper, lime rind and lime juice into the sauce.
11. Shred the rib meat while removing the bones.
12. Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.