Short Ribs with Curried Peanut Sauce
Indulge in the rich, flavorful fusion of tender beef short ribs and a luscious curried peanut sauce with this recipe that's sure to impress. Slow-cooked to perfection, the short ribs are seared to lock in their savory juices before being braised in a creamy blend of coconut milk, smooth peanut butter, and red curry paste. Enhanced with aromatic garlic, ginger, and a touch of brown sugar, the sauce offers the perfect balance of heat, sweetness, and tanginess. Finished with a splash of lime juice and garnished with fresh cilantro and roasted peanuts, this dish is a feast for the senses. Serve these fall-off-the-bone short ribs over a bed of steamed rice for a hearty, flavor-packed meal that’s perfect for entertaining or a cozy dinner at home.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 cup smooth peanut butter
- 2 cups coconut milk
- 1 cup chicken or beef stock
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 handful cilantro, chopped (for garnish)
- 0.25 cup roasted peanuts, chopped (optional, for garnish)
- steamed rice (for serving)
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs with salt and black pepper on all sides.
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
Reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and ginger and cook for another minute, stirring frequently.
Stir in the red curry paste and cook for 1-2 minutes until fragrant.
Add the peanut butter, coconut milk, chicken or beef stock, brown sugar, and fish sauce. Stir well to combine.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the sauce.
Bring the mixture to a gentle simmer, cover the pot with a lid, and transfer to the preheated oven.
Cook for 2.5 to 3 hours, or until the short ribs are fork-tender and pulling away from the bone.
Remove the pot from the oven and stir in the lime juice. Adjust seasoning with additional salt or lime juice to taste, if needed.
Serve the short ribs over steamed rice, generously spooning the curried peanut sauce over the top.
Garnish with chopped cilantro and roasted peanuts, if desired.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.5 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
