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
- 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.
- 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.
- Carefully place short ribs back into Pot; stir in a folding motion so ribs are covered in curry sauce.
- 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.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
