Description
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
Step-by-Step Guide
1. Season & Sear: Pat the short ribs dry and season all over with kosher salt. Using the ‘Sauté’ function on your Instant Pot, heat the vegetable oil. Sear the ribs in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
2. Build the Curry Base: Add the grated ginger and minced garlic to the pot. Sauté for 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux. This will help thicken the sauce.
3. Combine & Deglaze: Whisk in the coconut milk, red curry paste, sugar, and fish sauce, scraping up any browned bits from the bottom of the pot. This step is crucial for flavor.
4. Pressure Cook: Return the short ribs and any accumulated juices to the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on High Pressure for 45 minutes. Allow for a 15-minute natural pressure release before carefully venting any remaining pressure.
5. Finish the Sauce: Transfer the ribs to a serving platter. Use a spoon to skim excess fat from the surface of the sauce. Stir in the fresh lime juice. For a thicker sauce, use the ‘Sauté’ function to simmer for 5-10 minutes until it coats the back of a spoon.
Serving Suggestions
Serve the short ribs and their rich coconut curry sauce over a bed of steamed jasmine rice to soak up every drop. For a complete meal, add a simple side of stir-fried bok choy or green beans. Garnish generously with sliced scallions for a fresh, crisp contrast. A wedge of lime on the side allows guests to add extra brightness.
How-to Summary
Season and sear short ribs in the Instant Pot. Sauté aromatics, make a roux with flour, then whisk in coconut milk, curry paste, sugar, and fish sauce. Return ribs to the pot and pressure cook on high for 45 minutes. Natural release for 15 minutes, then skim fat, stir in lime juice, and garnish with scallions before serving.
Frequently Asked Questions
Can I use bone-in short ribs? Yes, but increase the pressure cooking time to 50-55 minutes to ensure the meat around the bone becomes tender.
What can I substitute for fish sauce? For a vegetarian alternative, use soy sauce or tamari. The flavor profile will change slightly but will still be delicious.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating.
Is the curry very spicy? The heat level depends on your red curry paste brand. For a milder dish, start with 2-3 ounces of paste instead of the full 4 oz.
Can I make this in a slow cooker? Absolutely. After searing the ribs and making the sauce in a skillet, transfer everything to a slow cooker and cook on low for 7-8 hours.
Common Mistakes to Avoid
- Skipping the Sear: Searing creates a flavorful fond (browned bits) essential for the sauce’s depth. Don’t rush this step.
- Not Deglazing: Failing to scrape the pot after adding the coconut milk leaves flavor behind and can trigger a ‘Burn’ warning.
- Quick Releasing Pressure: A full natural release for 15 minutes keeps the ribs tender. A quick release can make them tough.
- Omitting the Lime Juice: The acidity is not optional; it balances the rich, fatty sauce and is added at the end to preserve its brightness.
Conclusion
This Coconut-Red Curry Braised Short Ribs recipe successfully merges the deep, comforting qualities of a classic braise with the vibrant, aromatic flavors of Southeast Asia. The Instant Pot makes achieving fall-apart tenderness surprisingly quick and effortless. By following the detailed steps and avoiding common pitfalls, you can create an impressive, restaurant-quality dish that is sure to become a standout favorite for any dinner occasion.