Curried Short Ribs Nontraditional Nihari Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
• Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
• Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the 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.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 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 for 6 hours.
• 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 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pat short ribs and bone marrow dry with paper towels. Drizzle 1 tablespoon canola oil on top; season with salt and pepper.
• Preheat a Dutch oven over medium-high heat. Cook short ribs and bone marrow in batches until browned, 3 to 4 minutes per side. Transfer to a large plate, reserving melted beef fat in the Dutch oven.
• Heat 1/4 canola oil in the Dutch oven over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomato paste and ginger garlic paste; cook for 2 minutes. Stir in curry powder and paprika; cook for 2 minutes.
• Reduce heat to medium. Add flour to the onion mixture, stirring constantly. Pour in beef stock, stirring to break up any clumps that form. Add allspice berries and bay leaves. Return ribs and bone marrow to the Dutch oven, ensuring they are immersed in the stock. Bring to a boil; sprinkle garam masala over the top. Cover Dutch oven tightly.
• Bake in the preheated oven until meat falls off the bone when pulled with a fork, 3 1/2 to 4 hours. Garnish with lime wedges, cilantro, serrano peppers, and ginger.