Panang Curry Short Ribs
Ingredients
2 lbs boneless beef short ribs
1 tbsp salt
1 tbsp oil
2 large shallots
5 cloves garlic
1 can panang curry paste
1 tbsp flour
3 L unsalted beef broth (enough to just cover the beef)
1 can coconut milk (400ml)
½ tbsp fish sauce
1 tbsp sugar
Garnish
crushed peanuts
parsley
Instructions
Cut your beef short ribs into equal pieces about 3 inches in length.
2 lbs boneless beef short ribs
Season lightly with salt.
1 tbsp salt
Into a hot dutch oven add 1 tbsp of oil and sear the beef on all sides. Set aside after they are all evenly browned.
1 tbsp oil
Into the same pot, add your rough chopped shallots, cloves of garlic, and panang curry paste. Stir 30 seconds.
2 large shallots, 5 cloves garlic, 1 can panang curry paste
Add flour, stir until you can no longer see any more flour.
1 tbsp flour
Add beef stock, only enough to barely cover the beef.
3 L unsalted beef broth
Cover with a lid and place in the oven at 350F for 2.5 hours or until the beef is fork tender.
Remove the beef from the pot and set aside for later.
Add 1 can coconut milk, season with fish sauce, and sugar. Allow it to simmer on the stove uncovered for 10 minutes.
1 can coconut milk, ½ tbsp fish sauce, 1 tbsp sugar
Serve the sauce on top of your beef short ribs. Garnish with crushed peanuts, parsley, and any other greens you have.
crushed peanuts, parsley
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