Description
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Coconut-Red Curry Braised Short Ribs
Transport your taste buds to Southeast Asia with these rich, tender short ribs, cooked to perfection in a creamy coconut curry sauce. Using the Instant Pot, this recipe brings bold flavors and tender meat to your table in just over an hour. Perfect for pairing with fluffy rice, it’s a modern twist on a traditional braised dish.
2 lbs boneless beef short ribs, trimmed
2 tsp kosher salt
1 tbsp vegetable oil
1 tbsp fresh ginger, grated
1 garlic clove, minced
1 tbsp all-purpose flour
1½ cups canned coconut milk
4 oz jar red curry paste
2 tbsp sugar
1 tbsp fish sauce
1½ tbsp lime juice
4 scallions, thinly sliced
Directions:
1. Sear short ribs in Instant Pot using sauté function, cooking in batches until browned.
2. Sauté ginger and garlic, then stir in flour. Add coconut milk, curry paste, sugar, and fish sauce. Whisk until smooth.
3. Pressure-cook on high for 45 minutes.
4. Skim fat from sauce, stir in lime juice, and pour over ribs. Garnish with scallions.
Prep Time: 1.5 hours
Kcal: ~450 per serving
