𝐂𝐨𝐜𝐨𝐧𝐮𝐭-𝐂𝐮𝐫𝐫𝐲 𝐒𝐡𝐨𝐫𝐭 𝐑𝐢𝐛𝐬

INGREDIENTS:
•3 lb bone-in beef short ribs
•1 tbsp coconut oil
•salt
•1 finely chopped shallot
•1 tbsp freshly grated ginger
•2 tsp minced lemongrass
•2 minced garlic cloves
•3 tbsp Thai red curry paste
•1 tbsp packed brown sugar
•1 14oz can unsweetened coconut milk
•1 tbsp fish sauce
•4 baby bok choy, halved

•mint leaves and lime wedges

METHOD:
Preheat the oven to 325 and season the meat with salt. Heat the oil in a braiser over medium-high heat. Cook the meat in batches until deep brown (3-5min).

Transfer to a plate and reduce heat to medium. Add the shallot, ginger, lemongrass, and garlic to the pot. Cook 1 minute. Stir in the curry paste and brown sugar. Cook 1 minute. Stir in the coconut milk and fish sauce.

Bring to a simmer. Return ribs and their juices to the pot, meat side down. Cover and braise for 2-2.5hrs.
Transfer the meat to the plate. Cover to keep warm.

Skim the fat from the braising liquid, and bring to a simmer over medium-high. Add the bok choy. Simmer until just tender, turning once.

Remove from the heat and return the meat to the braiser. Serve sprinkled with mint and lime wedges.