Spicy Short Rib Coconut Curry Brothy Rice Bowls

Steps

1. 1

   Trim excess fat from the short ribs and season them 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 and set aside.

3. 3

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

   Start 3-minute timer
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, then pour in enough beef stock to mostly submerge the ribs, about 3–4 cups.

6. 6

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

   Start 45-minute timer
7. 7

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

   Start 15-minute timer
8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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