This crock pot dinner is really tasty, and the leftovers were delicious too. The recipe comes from the March 2009 issue of Cooking Light. I thought the original recipe called for way too much salt, so I didn’t add the salt, other than to season the beef prior to searing it, and boy am I glad that I omitted the rest of the salt, because the dish was plenty salty. My advice is to use the salt sparingly, because you can always add more after the dish is finished crocking.
The recipe calls for beef short ribs, but I used just a boneless chuck roast, and it worked just fine. If your meat cut doesn’t have a bone, then I’d reduce the cooking time.
- 2 tsp. canola oil
- 2 lbs. short ribs or boneless chuck roast, trimmed
- salt and pepper
- 1/3 c. minced shallots
- 3 TBSP minced garlic
- 3 TBSP minced peeled fresh ginger
- 1/4 c. water
- 2 TBSP red curry paste
- 1 can of light coconut milk
- 1 TBSP sugar
- 1 TBSP fish sauce
- 1 TBSP grated lime rind
- 1 TBSP fresh lime juice
- Hot rice
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
- Add shallots, garlic, and ginger to pan; sauté 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 6 hours. If using boneless chuck roast cover and cook on LOW 4-5 hours.
- Remove ribs from cooker; keep warm. Pour cooking liquid into a zip-top plastic bag and place bag inside a 2-cup glass measuring cup. Pour cooking liquid; 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. Stir in lime rind and juice, taste and adjust seasoning, if necessary. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.