Curried Beef Short Ribs (Slow Cooker)

• canola oil↗2 teaspoons
• beef short ribs↗2 lbs

  trimmed

• kosher salt↗1 1⁄2 teaspoons

  divided

• fresh ground black pepper↗1⁄4 teaspoon

  divided

• minced shallot1⁄3 cup
• minced garlic3 tablespoons
• minced peeled fresh ginger3 tablespoons
• water↗1⁄4 cup
• red curry paste↗2 tablespoons
• light coconut milk↗1⁄4 cup
• sugar↗1 tablespoon
• fish sauce↗1 tablespoon
• lime zest↗1 teaspoon
• fresh lime juice↗1 tablespoon
• hot cooked basmati rice4 cups

Step-by-step instructions

1. 1

   Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.

2. 2

   Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup 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 for 6 hours.

3. 3

   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 fat.

4. 4

   Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.

5. 5

   Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.