Spicy Short Rib Brothy Rice Bowl

Elaboració

1. 01
   Pas 1Season the short ribs

   Season the short ribs generously with salt on all sides.

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2. 02
   Pas 2Sear the short ribs

   Heat the pressure cooker and sear the short ribs on all sides until browned. Remove and set aside.

   Nota

   This step builds flavor. Don't skip browning the meat.

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3. 03
   Pas 3Fry the curry paste

   Add the red curry paste to the pressure cooker and fry for a minute or two until fragrant.

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4. 04
   Pas 4Add the aromatics

   Add the shallots, ginger, and garlic to the pot. Stir and cook until softened and aromatic.

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5. 05
   Pas 5Build the broth

   Return the seared short ribs to the pot. Add soy sauce, beef stock, fish sauce, and brown sugar. Stir to combine.

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6. 06
   Pas 6Pressure cook the ribs45 min

   Seal the pressure cooker and cook on high pressure for 45 minutes. Let the pressure release naturally.

   Nota

   If you don't have a pressure cooker, braise in a covered pot or Dutch oven at 150°C for 2.5–3 hours until the meat is tender.

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7. 07
   Pas 7Shred the meat

   Remove the short ribs from the pot and shred the meat with two forks. Discard the bones.

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8. 08
   Pas 8Strain and finish broth

   Strain the cooking liquid to remove the aromatics, then return the liquid to the pot. Stir in the coconut milk until smooth and creamy.

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9. 09
   Pas 9Assemble the bowls

   Divide the cooked rice among serving bowls. Top with shredded short rib, then ladle the hot coconut curry broth over the top.

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10. 10
    Pas 10Garnish and serve

    Garnish each bowl with sliced green onions and sesame seeds. Serve immediately.

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