Looking for a great beef short rib recipe?
Then try this one from Nom Nom Paleo.
It super delicious and I think you will like it...unless you don't eat meat....then I'm sorry :(
- 4 pounds of grass fed boneless beef short ribs, trimmed and cut into 1½ inch cubes
- ¼ cup + 1 tablespoon of Thai Green Curry Paste
- 1 cup of Coconut Cream
- 4 cups of Coconut Milk
- 3 tablespoons of Red Boat Fish Sauce
- 1 pound carrots, peeled and cut into 1½ pieces
- 1 large onion, cut medium
- ¼ cup applesauce
- 1 pound of mixed frozen veggies
- Kosher salt
- Freshly ground black pepper
- Juice from one lime
- ½ cup basil leaves, coarsely chopped
- ½ cup mint leaves, coarsely chopped
I preheated the oven to 300 F, prepped and gathered my ingredients…
…and tossed the short ribs with salt and pepper.
I heated a large Dutch oven over high heat and added the coconut cream…
And Thai green curry paste.
I whisked constantly until the the liquid evaporated and the cream separated into oil and coconut solids. I continued whisking until the curry paste became very fragrant.
This step takes about 10 minutes. Be patient!
Next, I whisked in the coconut milk, fish sauce, and applesauce. I brought the liquid up to a boil and simmered for about 5 minutes to thicken the sauce.
I added the short ribs, onions, and carrots…
…and stirred to combine.
- I increased the temperature and brought the curry to a boil. Then, I put on the lid and transferred the pot to the oven. I let the curry braise in the oven for 2 hours (or until the short ribs were nice and tender).
At this point, I defatted the curry and transferred everything to a storage container and placed it in the freezer. (If you aren’t freezing your stew, please let it chill in the fridge for at least a day to let the flavors meld.)
When I was ready to serve the stew, I took it out of the freezer…
…nuked it for a few minutes to defrost it and dumped it in a pot on the stove.
I heated stew on high until it came to a boil and then I lowered the heat and let it simmer for about 10-15 minutes.
I added a bag of frozen veggies to the pot and simmered the curry for an additional 10 minutes.
(You should definitely add a bag of frozen veggies because the carrots and onions melt into the sauce.)
I adjusted for seasoning and took the curry off the heat.
Right before serving the stew, I added the basil, mint, and lime juice.
- Yummy! Make a big batch of this stew and keep it in the freezer so you can heat up quick, comforting grub at a moment’s notice.
*For the integrity of the recipe, I kept all the wording the same
*You can find more recipes like this at nomnompaleo.com