Curried Beef Short Ribs - from Sally

My friend, Sally, sent me this recipe today. I am sure it is wonderful! For those of you who don't know Sally, she is an amazing cook! She learned growing up from her mom. And now - she's a food writer!! I always love cooking or going out to eat with Sally because she has such great tips and ideas! If you would like to visit her blog, this is the link: http://cometothetable-sally.blogspot.com/. I can't wait to try this recipe!

Curried Beef Short Ribs
Finishing this dish with lime zest and juice brightens its rich flavors.
Yield: 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

Ingredients:
2 teaspoons canola oil
2 pounds beef short ribs, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/3 cup minced shallots
3 tablespoons minced garlic
3 tablespoons minced peeled fresh ginger
1/4 cup water
2 tablespoons red curry paste
1/4 cup light coconut
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice

Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

Sally says... "I doubled the sauce to have extra cause it was so good. I poured the extra all over the rice. But it was so good and so easy. And it sits in the crock pot all day. I made bok choy with it and served it in bowls."