Spicy Short Rib Brothy Rice Bowl
Spicy Short Rib Brothy Rice Bowl
Ingredients
For the Short Ribs
- 2 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups beef broth
For the Spicy Curry Broth
- 3 tablespoons red curry paste
- 1 can coconut milk, 13.5 ounce, full-fat
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
For Serving
- 2 cups jasmine rice, uncooked
- 3 cups water
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, thinly sliced, for garnish (optional)
- 4 lime wedges, for serving
Instructions
- 1
Season the short ribs generously with kosher salt and black pepper.
⏱️ 5 min
- 2
Heat vegetable oil in a large pressure cooker or Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the short ribs and set aside.
⏱️ 10 min
- 3
Add the chopped yellow onion to the pot and sauté until softened, about 3-5 minutes. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant.
⏱️ 7 min
- 4
Return the seared short ribs to the pot. Pour in the beef broth. Secure the lid on the pressure cooker and cook on high pressure for 60 minutes. If using a Dutch oven, bring to a simmer, then cover and cook on low heat for 2-2 1/2 hours, or until the short ribs are fork-tender.
⏱️ 60 min
- 5
While the short ribs are cooking, prepare the jasmine rice. Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 6
Once the short ribs are tender, carefully release the pressure from the pressure cooker according to manufacturer's instructions. Remove the short ribs from the pot and shred the meat from the bones using two forks. Discard the bones.
⏱️ 5 min
- 7
Skim any excess fat from the cooking liquid in the pot. Add the red curry paste, coconut milk, fish sauce, and brown sugar to the liquid. Bring to a gentle simmer, stirring until the curry paste is fully dissolved and the broth is well combined. Stir in the fresh lime juice.
⏱️ 10 min
- 8
To assemble the bowls, divide the cooked jasmine rice among 4 serving bowls. Top with generous portions of the shredded short ribs. Ladle the hot spicy curry broth over the rice and short ribs.
⏱️ 5 min
- 9
Garnish with fresh cilantro and thinly sliced red chili, if desired. Serve immediately with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Short Rib Brothy Rice Bowl
For the Short Ribs
- 2 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups beef broth
For the Spicy Curry Broth
- 3 tablespoons red curry paste
- 1 can coconut milk, 13.5 ounce, full-fat
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
For Serving
- 2 cups jasmine rice, uncooked
- 3 cups water
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, thinly sliced, for garnish (optional)
- 4 lime wedges, for serving
Instructions
- 1
Season the short ribs generously with kosher salt and black pepper.
⏱️ 5 min - 2
Heat vegetable oil in a large pressure cooker or Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the short ribs and set aside.
⏱️ 10 min - 3
Add the chopped yellow onion to the pot and sauté until softened, about 3-5 minutes. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant.
⏱️ 7 min - 4
Return the seared short ribs to the pot. Pour in the beef broth. Secure the lid on the pressure cooker and cook on high pressure for 60 minutes. If using a Dutch oven, bring to a simmer, then cover and cook on low heat for 2-2 1/2 hours, or until the short ribs are fork-tender.
⏱️ 60 min - 5
While the short ribs are cooking, prepare the jasmine rice. Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 6
Once the short ribs are tender, carefully release the pressure from the pressure cooker according to manufacturer's instructions. Remove the short ribs from the pot and shred the meat from the bones using two forks. Discard the bones.
⏱️ 5 min - 7
Skim any excess fat from the cooking liquid in the pot. Add the red curry paste, coconut milk, fish sauce, and brown sugar to the liquid. Bring to a gentle simmer, stirring until the curry paste is fully dissolved and the broth is well combined. Stir in the fresh lime juice.
⏱️ 10 min - 8
To assemble the bowls, divide the cooked jasmine rice among 4 serving bowls. Top with generous portions of the shredded short ribs. Ladle the hot spicy curry broth over the rice and short ribs.
⏱️ 5 min - 9
Garnish with fresh cilantro and thinly sliced red chili, if desired. Serve immediately with lime wedges on the side.
⏱️ 3 min