Beef Short Rib Massaman Curry

Ingredients

Here are the following ingredients:

Curry Short Ribs

• 16 Short Ribs, about 8 oz (250 g) each and 2-inch (5 cm) thick
• Kosher salt
• Freshly cracked black pepper
• ¼ cup (60 mL) canola oil
• 4 stalks lemongrass, trimmed and thinly sliced (white part only)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ½ cup (125 mL) minced garlic
• ½ cup (125 mL) minced ginger
• 1 cup (250 mL) Thai red curry paste
• ½ cup (125 mL) curry powder
• ½ cup (125 mL) garam masala
• ½ cup (125 mL) packed brown sugar
• ½ cup (125 mL) tamarind paste concentrate
• ½ cup (125 mL) fish sauce
• ½ cup (125 mL) soy sauce
• 8 cups (2 L) coconut milk
• ¼ cup (60 mL) lime juice

Service

• 48 baby Yukon Gold potatoes, cooked and halved, about 5 lb (2.2 kg)
• 2 cups (500 mL) roughly chopped dry roasted unsalted peanuts, about 10 oz (300 g)
• 1 cup (250 mL) crispy fried shallots
• 1 cup (250 mL) finely chopped fresh cilantro
• 16 lime wedges

Preparation

1. Curry Short Ribs: Season ribs with salt and pepper. Arrange in single layer in hotel pan. Cook, in convection oven at 425°F (220°C), for 15 to 20 minutes or until seared and browned.
2. Meanwhile, heat oil in large, deep sauté pan set over medium heat. Sauté lemongrass, onion, garlic and ginger until fragrant.
3. Stir in curry paste, curry powder and garam masala. Cook, stirring often, for 2 to 3 minutes to bloom spices (do not burn).
4. Stir in brown sugar, tamarind paste, fish sauce and soy sauce. Pour in 8 cups (2 L) cold water; bring to a boil. Carefully pour over ribs. Cover and transfer to a conventional oven at 300°F (150°C).
5. Braise, flipping ribs twice, for 2 to 2½ hours or until fork tender. Remove ribs; cool, cover and refrigerate. Skim excess fat from cooking liquid and discard.
6. Pour cooking liquid into a saucepan. Add coconut milk and lime juice; bring to a boil. Reduce heat; simmer uncovered until sauce thickens to gravy-like consistency. Cool, cover and refrigerate.

Service

1. Add ¾ cup (175 mL) curry sauce to skillet; bring to a boil. Add a splash of water to loosen, if needed. Add 1 short rib and 6 potato halves. Cover and cook until heated through.
2. Plate ¼ cup (60 mL) sauce and top with heated short rib and potatoes. Spoon remaining sauce over top. Garnish with 2 tbsp (30 mL) chopped peanuts and 1 tbsp (15 mL) EACH fried shallots and cilantro. Serve with lime wedge.

Beef Cuts