Spicy Short Rib Brothy Rice Bowl

Réalisation

1. 01
   Étape 1Season the short ribs

   Season the short ribs generously with salt on all sides.

   plat de côtes de bœufsel
2. 02
   Étape 2Sear the short ribs

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

   Note

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

   plat de côtes de bœuf
3. 03
   Étape 3Fry the curry paste

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

   pâte de curry rouge
4. 04
   Étape 4Add the aromatics

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

   échalotegingembreail
5. 05
   Étape 5Build the broth

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

   plat de côtes de bœufsauce sojabouillon de bœufsauce de poissoncassonade
6. 06
   Étape 6Pressure cook the ribs45 min

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

   Note

   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.

   plat de côtes de bœuf
7. 07
   Étape 7Shred the meat

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

   plat de côtes de bœuf
8. 08
   Étape 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.

   lait de coco
9. 09
   Étape 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.

   rizplat de côtes de bœuf
10. 10
    Étape 10Garnish and serve

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

    oignon vertgraines de sésame