Serves 4 | Total Time: 5 hours (4 hours braising time)
“When I first met Mystique, it was love at first sight-an instant butterflies in my stomach, when you know, you know kind of feeling. And choosing the main course at our wedding was love at first bite—a butterflies in your stomach, when you know, you know kind of dish. Inspired by our nuptials, these Coconut-Braised Curry Short Ribs are slow-cooked in a spiced coconut curry and served with warm roti. Creamy and rich, mildly spicy and subtly sweet, it's a dish that's truly worth the wait, and so incredibly perfect that it'll have you saying I do. —P”
4 (2-inch) short ribs, about ½ to 3/4 lb (225 to 340 g) each
4 tsp salt, plus additional for seasoning
4 tsp pepper, plus additional for seasoning
2 tbsp olive oil
2 large shallots, halved and thinly sliced
12 cloves garlic, minced
4 scallions, thinly sliced, plus additional for serving (optional)
1 red chili pepper, thinly sliced, plus additional for serving (optional)
3 tbsp curry powder
1 (28 oz/796 ml) can diced tomatoes
2 (14 oz/398 ml) cans coconut milk
1 to 2 cups water
2 tsp lime zest
2 tbsp lime juice
Roti for serving
BROWN THE SHORT RIBS: Pat the short ribs dry with paper towel. Season liberally with salt and pepper, ensuring all sides and edges are well coated. Heat the oil over medium heat in a Dutch oven large enough to hold all the ribs. Once the oil begins to smoke, lay the ribs in the pot and sear for 3 to 4 minutes per side, until brown and caramelized. Transfer to a plate and remove all but 2 tablespoons of fat from the pot.
MAKE THE BRAISING SAUCE: Return the Dutch oven to medium heat and sauté the shallots for 2 to 3 minutes, until lightly browned and softened. Add the garlic, scallions and chili slices, then continue to cook, stirring often, for an additional minute. Sprinkle in the curry powder and stir until the vegetables are coated and fragrant. Pour in the tomatoes, coconut milk and 1 cup of water. Add the lime zest and juice, then bring to a boil.
Place the short ribs back into the pot along with any juices left on the plate. If there is more than ½ inch of the ribs exposed, add an additional 1 cup of water. Cover the pot, lower the heat and simmer for 4 hours, turning the ribs each hour, until the meat is extremely tender and almost falling off the bone.
TURN THE SAUCE INTO GRAVY: Very carefully remove the ribs to a plate, keeping the meat intact on the bones. Scrape the bottom of the pot, releasing any vegetables that got stuck while braising. Turn the heat up to medium-high and boil the sauce for 20 to 30 minutes, stirring frequently, until reduced by about one-third. Blend (with an immersion blender, if you have one) until completely smooth. Season with salt and pepper to taste.
FINISH: Turn the heat back to low and carefully return the ribs to the pot, cover and cook an additional 5 minutes to reheat the meat. To serve, carefully place short ribs in a bowl and Serve with roti. spoon sauce overtop.
ELEVATE: Alternatively, spoon about ½ cup of sauce into a shallow bowl. Carefully place short ribs in the center of the bowl and top with an additional spoonful of sauce. Sprinkle with scallions and a few slices of chili.