Here are the following ingredients:
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Follow these cooking methods/directions:
Pat short ribs dry with paper towel. Season all over with salt and pepper. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer ribs to a plate.
Reduce heat to medium and add any remaining oil to pot. Add shallots, garlic, gingerroot, cumin and coriander; cook, stirring, for 2 to 3 minutes or until shallots are starting to soften. Stir in curry paste; cook, stirring, for 1 to 2 minutes or until fragrant. Add 1½ cups (375 mL) water, coconut milk, peanut butter, soy sauce, sugar and fish sauce. Increase heat to high and bring to a boil, scraping up any browned bits from pan. Return ribs and any accumulated juices to the pan.
Cover, reduce heat to medium-low and simmer for 1½ hours. Stir in carrots and red pepper; simmer, adding additional water if needed to keep beef covered while braising, for about 30 to 40 minutes or until beef and vegetable are fork-tender. Remove from heat.
Transfer beef to a bowl with a slotted spoon; cover to keep warm.
Skim any fat from sauce and discard. Stir broccoli into sauce and bring to a simmer over medium heat. Simmer for about 3 minutes or until broccoli is crisp-tender. Stir in half the basil and the lime juice.
Divide rice evenly among shallow serving bowls. Top each serving with a short rib; ladle vegetables and sauce over top. Garnish with remaining basil and chili peppers and peanuts, as desired, and serve with lime wedges.