Short Ribs With Curried Peanut Sauce Recipes

RIBS WITH PEANUT BARBEQUE SAUCE

Steps:

• Preheat oven to 275 degrees F.
• Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12.
• Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour.
• In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside.
• Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours.

WONDERFUL SHORT RIBS

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

SHORT RIBS WITH CURRIED PEANUT SAUCE

Steps:

• In a bowl whisk together all ingredients except the ribs.
• Place ribs in a ziplock bag pour 2/3 of the marinade over them and reserve the remainder.
• Marinade in fridge over night.
• For the bbq: Dry the ribs with a paper towel and put them on the grill of a preheated bbq on medium heat for 35 to 40 minutes.
• Turn and baste often with reserved marinade.
• Then raise the heat and grill until the ribs are slightly charred.
• For the oven: Place in roasting pan and bake at 350°F for 40 minutes.
• Put the reserved marinate in a small saucepan the bring to a boil. Transfer to a serving dish and spoon hot marinade over top.

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
• Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
• Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

SATAY PEANUT SAUCE/NAAM JIM SATAY

Steps:

• Heat the oil in a wok or heavy saucepan over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, carefully lower in the peanuts and fry until they turn a rich caramel brown. Remove with a strainer and transfer to paper towels to drain and cool.
• Transfer the cooled peanuts to a mortar and lightly crush them with a pestle to a coarse texture; set aside. Combine the red curry paste and 1/4 cup (65 grams) of the coconut milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the oil separates and the mixture becomes fragrant-be careful not to let it scorch. Add the remaining 1 1/2 cups (325 grams) coconut milk, the measured salt, water, brown sugar, and crushed peanuts. Bring to a boil, then turn off the heat and let the mixture stand for 45 minutes to 1 hour to cool and allow the peanuts to hydrate.
• Transfer to a blender and puree until the sauce is smooth. Taste and adjust the seasoning with more salt as needed.