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Beef- Braised Beef Short Ribs with Red Curry Coconut Sauce

Source of Recipe

New York Daily News 1/20/02


Recipe Introduction

Glenn Harris, executive chef/partner at Jane, says this dish is even better when made two to three days in advance. Reheat the ribs in the braising liquid and reheat the sauce separately.

List of Ingredients

Serves 4


For the short ribs:

5 pounds short ribs, cut into individual ribs
Salt and fresh pepper, to taste
Oil, for browning ribs
1/2 pound fresh ginger, peeled and cut in rough slices
1 cinnamon stick
6 cloves garlic, peeled
2 shallots
2 cups low-sodium soy sauce
2 cups white wine
2 cups vegetable stock

For the sauce:

1 tablespoon canola oil
1 tablespoon ground chili powder
1 dry red chili, such as an ancho, soaked in hot water until softened
2-inch piece of fresh ginger
2 cloves garlic, peeled
2 shallots
2 lemongrass stalks, white part only
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon shrimp paste (available at Asian markets)
6 tablespoons brown sugar
2 11-ounce cans unsweetened coconut milk




Recipe

Make the ribs: Preheat oven to 450 degrees.

Season the ribs with salt and pepper. Heat the oil in a skillet and saute the ribs until brown. Place the ribs, together with other ingredients for cooking the meat, in a roasting pan. Cover with foil and cook at 450 degrees for one hour. Lower the temperature to 300 degrees and cook for 2 1/2 hours.

Make the sauce: Place all the sauce ingredients except the coconut milk in a food processor and process until thoroughly combined. Add the coconut milk and mix briefly. Pour the sauce into a pot and heat at a simmer for 20 minutes. Strain the sauce and set aside.

To serve, remove the ribs from the cooking liquid. Pour the curry sauce over the ribs. Serve with rice or noodles.