Why didn’t I pull out my slow cooker before now???
I mean, I have, but really only between October and March. The rest of the year it sits in the cupboard, collecting dust and creating a headache everytime I need to use the Cuisinart.
This week was one of those “let’s see what is in the freezer BEFORE going to the grocery store” weeks. We had a package of short ribs from Neola Farms but I didn’t really want to leave the oven on all day in order to cook them (especially after finding out that Forbes rated Memphis the 2nd hottest city in the US this summer!) I was flipping through some old Cooking Light magazines and saw this recipe for short ribs in the slow cooker! Genius! As an added bonus, we had every ingredient in the house!
2 teaspoons canola oil
2 pounds beef short ribs, trimmed
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup minced shallots
3 tablespoons minced garlic
3 tablespoons minced peeled fresh ginger
1/4 cup water
4 tablespoons red curry paste
1/2 cup coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
Heat oil in a large non-stick skillet over medium-high heat. Sprinkle ribs with salt and pepper.
Add ribs to the pan and cook on each side until browned. Place the ribs in your slow cooker.
Add shallots, garlic and ginger to pan; saute 2 minutes. Stir in water and curry paste; cook 1 minute. Stir in coconut milk, sugar and fish sauce.
Add coconut milk mixture to cooker.
Cover and cook on LOW 6 hours.
Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard far. Stir in 3/4 teaspoon salt, 1/8 teaspoon black pepper, lime rind and juice. Shred rib meat with 2 forks, discarding bones. Serve ribs over rice and drizzle with 2 1/2 tablespoons of sauce!
** Adapted from Cooking Light