Spicy Short Rib Coconut Curry Brothy Rice Bowls

Ingredients

• 2.25 lb bone-in short ribs (Trim excess fat; source gives a range of 2–2.5 lb.)
• kosher salt (To taste; season generously on all sides.)
• 1 tbsp neutral oil (For searing.)
• 3 tbsp red curry paste
• 2 shallots (Halved.)
• 4.5 cloves garlic (Smashed; source gives a range of 4–5 cloves.)
• 4 in ginger (Sliced into coins.)
• 2 tsp soy sauce (Or tamari; more may be added to taste.)
• 1 tsp fish sauce (More may be added to taste.)
• 1 tbsp brown sugar
• 3.5 cups beef stock (Use enough to mostly submerge the ribs; source gives a range of 3–4 cups.)
• 13.5 oz full-fat coconut milk (1 can.)
• 2 cups cooked rice
• Thai basil (For garnish.)
• green onions (Sliced, for garnish.)
• sesame seeds (For garnish.)
• chili oil (Optional, for serving; amount not specified.)

Steps

1. 1

   Trim excess fat from the short ribs and season generously with kosher salt on all sides.

2. 2

   Set the pressure cooker to sauté and add the neutral oil. Once the oil is hot, sear the short ribs deeply on all sides until well browned. Transfer them to a plate.

3. 3

   Drain most of the rendered fat from the cooker, leaving about 1 tablespoon. Add the red curry paste and cook for 2–3 minutes, stirring frequently and scraping up the browned bits, until slightly darkened and fragrant.

4. 4

   Add the halved shallots, smashed garlic, and sliced ginger, stirring them into the curry paste.

5. 5

   Return the short ribs to the pot. Add the soy sauce, fish sauce, and brown sugar.

6. 6

   Pour in enough beef stock to mostly submerge the short ribs, about 3–4 cups.

7. 7

   Seal the pressure-cooker lid and cook on high pressure for 45 minutes.

8. 8

   Allow the pressure to release naturally for about 15 minutes, then carefully use the quick-release button to release any remaining pressure.

9. 9

   Transfer the short ribs to a plate. When cool enough to handle, shred the meat from the bones.

10. 10

    Strain the broth, discarding the shallots, garlic, and ginger, then return the broth to the pressure cooker.

11. 11

    Stir in the coconut milk. Taste the broth and add a little more soy sauce or fish sauce if needed.

12. 12

    Divide the cooked rice among bowls and top with the shredded short rib.

13. 13

    Ladle the coconut curry broth over the rice and beef. Finish with sliced green onions, Thai basil, sesame seeds, and optional chili oil.

Notes

The recipe page also gives oven/stovetop and slow-cooker alternatives, but the structured recipe’s authoritative method is for a pressure cooker. Store ribs, broth, and rice separately in airtight containers in the refrigerator for 3–4 days; reheat together in the broth over medium heat. Jasmine rice is suggested, though other rice or noodles can be used. The amount of salt and garnish is not specified.

Nutrition per serving

• main
• soup
• comfort food
• pressure-cooked
• spicy
• gluten-free if using tamari and gluten-free stock
• dairy-free