Instant Pot Coconut–Red Curry Braised Short Ribs
By Mark HuxsollPublished on October 18, 2021
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
We developed this recipe using Thai Kitchen brand red curry paste. Our favorite fish sauce is Red Boat 40°N Fish Sauce. Coconut milk can separate in its can during storage, so it's important to stir it before measuring to make sure that it is fully emulsified. Serve with rice.
Instructions
- Pat ribs dry with paper towels and sprinkle with salt. Using highest sauté function, heat oil in Instant Pot for 3 to 5 minutes (or until just smoking). Add half of ribs. Cook until well browned all over, 8 to 10 minutes, then transfer ribs to plate. Repeat with remaining ribs.
- Add ginger and garlic to now-empty Instant Pot and cook until fragrant, 30 seconds. Stir in flour and continue to cook 30 seconds longer. Whisk in coconut milk, curry paste, sugar, and fish sauce until smooth, scraping up any browned bits. Return ribs and accumulated juices to pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 45 minutes.
- Turn off Instant Pot and let pressure release gradually for 15 minutes. Quick-release any remaining pressure. Carefully remove lid, allowing steam to escape away from you. Transfer ribs to shallow serving platter and tent with aluminum foil. Let sauce settle in pot for 5 minutes to allow fat to separate.
- Using ladle or large spoon, skim fat off top of sauce. Stir lime juice into sauce, then pour over ribs. Sprinkle with scallions and serve.
Time
1½ hoursYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
In this recipe, we call for using the Instant Pot's sauté and pressure-cook functions. We first browned the short ribs using the sauté function to develop flavor before pressure-cooking them. Boneless beef short ribs are an ideal ingredient for a multicooker because they typically require searing followed by a long, slow braise of several hours. Pressure cooking traps steam as the food heats, creating pressure that causes the temperature inside the pot to exceed 212 degrees—the boiling point of water—and minimizes the cooking time. Before sautéing, we trimmed any excess fat from the short ribs to minimize splatter. We also added some garlic and ginger at this stage before stirring in some flour to help thicken the final braising liquid. For a bold Southeast Asian–inspired coconut curry, we whisked coconut milk, jarred red curry paste, sugar, and fish sauce into the aromatics until the mixture was smooth before locking the lid and cooking the ribs on high pressure for 45 minutes. For the best results, be sure to skim the fat off the top of the braising liquid before pouring it over the tender, succulent ribs.
Before You Begin
We developed this recipe using Thai Kitchen brand red curry paste. Our favorite fish sauce is Red Boat 40°N Fish Sauce. Coconut milk can separate in its can during storage, so it's important to stir it before measuring to make sure that it is fully emulsified. Serve with rice.
Instructions
- Pat ribs dry with paper towels and sprinkle with salt. Using highest sauté function, heat oil in Instant Pot for 3 to 5 minutes (or until just smoking). Add half of ribs. Cook until well browned all over, 8 to 10 minutes, then transfer ribs to plate. Repeat with remaining ribs.
- Add ginger and garlic to now-empty Instant Pot and cook until fragrant, 30 seconds. Stir in flour and continue to cook 30 seconds longer. Whisk in coconut milk, curry paste, sugar, and fish sauce until smooth, scraping up any browned bits. Return ribs and accumulated juices to pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 45 minutes.
- Turn off Instant Pot and let pressure release gradually for 15 minutes. Quick-release any remaining pressure. Carefully remove lid, allowing steam to escape away from you. Transfer ribs to shallow serving platter and tent with aluminum foil. Let sauce settle in pot for 5 minutes to allow fat to separate.
- Using ladle or large spoon, skim fat off top of sauce. Stir lime juice into sauce, then pour over ribs. Sprinkle with scallions and serve.
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