Short Rib Coconut Curry Brothy Rice Bowls

Ingredients

• 2 kg beef short ribs
• 400 ml coconut milk
• 500 ml beef broth
• 3 tbsp red curry paste
• 1 large onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 300 g jasmine rice
• 30 g fresh cilantro
• 20 g fresh basil
• 1 whole red chili, sliced
• 1 to taste salt and pepper

Steps

1. Season short ribs with salt and pepper. Heat oil in a large pot over medium-high heat and brown the short ribs on all sides, about 8-10 minutes total. Remove and set aside.
2. In the same pot, sauté diced onion until softened, about 3 minutes. Add minced garlic and ginger, cook for 1 minute until fragrant.
3. Stir in red curry paste and cook for 1-2 minutes, stirring constantly to combine with the aromatics.
4. Pour in coconut milk and beef broth. Add fish sauce and brown sugar. Stir well to combine.
5. Return the short ribs to the pot, bringing the liquid to a simmer. Reduce heat to low, cover, and braise for 1.5-2 hours until the meat is very tender and easily falls off the bone.
6. While the short ribs braise, cook jasmine rice according to package directions.
7. Remove the pot from heat and stir in lime juice. Taste and adjust seasoning with salt, pepper, or additional fish sauce as needed.
8. To serve, place jasmine rice in bowls and ladle the short ribs and broth over top. Garnish with fresh cilantro, basil, and sliced red chili.