Panang Curry Short Ribs
These panang curry short ribs are one of the best meals I have had in a while. They are perfect for a large gathering or a simple weeknight dinner.
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
