PREP TIME: 3 HOURS
Meat and rice is the new meat and potatoes. And braised beef ribs in spicy green curry is great for any meal— breakfast, lunch, or dinner. Real flavor-building, real spice, real tasty meals for the whole family. Building your skills and your palates are very important to keep things exciting in your home life. And guess what, the day after, shred this beef and make little rotis; add some cheese, even. Fuck this shit up.
FOR THE BEEF SHORT RIBS:
4½ pounds (2 kg) beef short ribs, meat removed from the bone and cut into 1½-inch (4 cm) cubes
1 teaspoon kosher salt, plus more as needed
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
200 g diced onion
100 g diced celery
2 tablespoons sliced garlic
75 g seeded and diced jalapeño chile
100 g diced leek, white and green parts only
2 stalks lemongrass, cut in half and smashed with the side of a knife
1 tablespoon grated ginger
1 tablespoon green curry paste
1 tablespoon ground Thai spice (equal parts toasted ground cardamom and toasted ground cumin)
880 ml beef and bone marrow stock
240 ml canned unsweetened coconut milk
2 tablespoons lime juice
FOR THE PICKLED GARLIC:
4 garlic cloves, sliced paper-thin
2 bird’s eye chiles, sliced
2 tablespoons white vinegar
30 g sliced scallions
60 g cilantro leaves, stems diced
steamed jasmine rice, or naan bread
Make the short beef ribs: Season the short ribs with the salt and pepper. Heat the vegetable oil in a medium Dutch oven over medium-high heat. Working in 2 batches, brown the short ribs on all sides, about 8 minutes per batch. Transfer the short ribs to a plate and pour out about 70 percent of the fat from the pot.
Add the onion, celery, garlic, jalapeño, leek, and lemongrass to the pot; cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the ginger, curry paste, and toasted spice mix and stir to coat the vegetables. Add the short ribs and any juices from the resting plate. Add beef stock to barely cover the top of the short ribs. Bring to a boil, then turn down heat to low; simmer until the short ribs are tender, 2 to 2½ hours. Remove the lemongrass and whisk in the coconut milk. Taste the broth for seasoning. Add the lime juice and salt as needed.
While the beef is cooking, make the pickled garlic: In a small nonreactive bowl, combine the garlic and chiles. Heat the vinegar in a small skillet until bubbling. Pour the hot vinegar over the garlic and chiles and let sit for 1 hour.
To serve: Generously divide the curry into serving bowls. Garnish the bowls with little spoonfuls of pickled garlic and lots of chopped scallion and cilantro leaves. Enjoy with jasmine rice or a big piece of grilled naan.
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Matty Matheson: Home Style Cookery
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