Curried Beef Short Ribs

One of my favorite things about living in Oregon is that we experience all 4 seasons.  Fall is one of my favorites.  After a long hot dry summer it is a welcome change.   We just had our first rain of the season, everything smells so fresh and clean.  The leaves are changing.  It’s so beautiful.  Fall always brings on a syndrome I call “nesting”.   We get the fireplace ready, new batteries in all the “candles”, warm throw blankets in place, red wine and the yearning for comfort food.


Yesterday we woke up to a perfect crock pot day.  Cloudy and chilly.    I had been yearning for curried beef short ribs, one of my favorite recipes .   So I got busy and in less than 30 minutes dinner was cooking.,


The beauty of the crock pot for me is that it frees up the rest of the day for  impromptu fun.  Mid afternoon Brad suggested we go play 9 holes of golf.  I am so glad we did.  It was a terrible and I mean a terrible round of golf for me but just walking around the course enjoying the afternoon was worth it.  So picturesque !



Stewart Meadows Golf Course


After golf we met our friends for a couple of drinks which is always fun!   I promised them I would post this recipe today and I always try to keep a promise!  Kristin and Sarah, this recipe is for you!



Curried Beef Short Ribs, Cooking Light 2009


Print Recipe

Curried Beef Short Ribs

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 6 hours on low

Total Time: 6 hours 30 minutes


2 tsp canola oil

2 pounds beef short ribs trimmed ( I use boneless)

1 1/2 tsp salt

1/4 tsp freshly ground pepper

1/3 cup minced shallots

3 Tbs minced garlic

3 Tbs minced peeled fresh ginger

1/4 cup water

2 Tbs red curry paste

1/4 cup light coconut milk

1 Tbs sugar

1 Tbs fish sauce

1 tsp grated lime rind

1 Tbs fresh lime juice

4 cups hot cooked  brown basmati rice




  1. Heat oil in a large skillet over medium high heat.  Sprinkle ribs with 3/4 tsp of the salt and 1/8 tsp of the pepper.
  2.  Add half of ribs to the pan.  Cook 2 minutes on each side or until browned. Place ribs in the crock pot.
  3. Repeat procedure with remaining ribs.
  4. Add shallots, garlic, and inger to the pan.  Saute 2 minutes.  Stir in 1/4 cup of water and curry paste.  Cook 1 minute.

Stir in coconut milk, sugar, and fish sauce.  Add mixture to the crock pot.  Cover and cook on low for 6 hours.

Remove ribs from cooker.  Keep warm.  Strain cooking liquid through 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.  Once the fat rises to the top seal the bag and snip off 1 bottom corner. Drain drippings into a small bowl stopping before the fat layer reaches the opening.  Discard fat.  Stir in remaining salt, pepper, lime rind and juice.  Shred the rib meat with 2 forks and if using bone in ribs, discard the bones.  Serve sauce over ribs and rice.


Calories 410;  Fat 16.1g (6.5 g sat, 7g mono,0.9 poly); Cholesterol 70 mg; Calcium 24mg; Carbohydrate 37.1g; Sodium 841 mg; Protein 27g; Fiber 0.7g; Iron 4.1 mg

Cooking Light March 2009,