1. Home
  2. Beef Ribs
  3. Massaman Curry Short Ribs

Massaman Curry Short Ribs

This Massaman curry short ribs recipe has got to be one of my favorite dishes. Inspired by a Thai restaurant in Renton, WA, called Sing Tong Thai, I decided to make my own version in the Instant Pot, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it’s a dish that won’t disappoint. Serve over a bed of garlic mashed potatoes or rice.

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr 10 mins

Servings: 8

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds beef short ribs
  • 4 ounces Massaman curry paste
  • 1 (1 inch) piece fresh ginger, minced
  • 1 tablespoon minced garlic
  • 1 ½ (14 ounce) cans coconut milk
  • 1 tablespoon ground turmeric
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon red chile powder
  • 1 tablespoon garlic salt

Steps

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat for 2 minutes; add vegetable oil. Sear ribs, 3 to 4 at a time, until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
  2. Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
  3. Carefully place short ribs back into Pot; stir in a folding motion so ribs are covered in curry sauce.
  4. Close and lock the lid. Select Meat/Stew function according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  5. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *