It’s not often we hear from The Chef with a recipe, mostly because I have this blog focus more on foods I know I’m capable of creating that are Chef approved. This one though is completely doable still. You just might need to take a trip to the asian aisle or the asian grocery store down the way. He made these up for us for a late night dinner, and with our pressure cooker/insta-pot (which is probably one of the best tools for the kitchen), and boy oh boy. These things were melt-in-your-mouth phenomenal. The level of flavors that subtly lifted out more levels… Ugh. Scrum-diddly-umptious. Way to go Chef. You knocked it out of the park! Would you like to say anything?
I learned this technique from my good friend and mentor Chef Kevin Dunn. This flavor just hits to the center of my soul. It makes me feel super good every time I eat it. It’s full flavored and balanced, when you find something like that it resonates with you. Massaman curry does that with me. I love the pressure cooker method because it makes short work, of what would normally take half a day, and still maintains amazing flavor. I like slow cook method still, but when you don’t have hours to cook a great meal, this thing will be your best friend. When you’re cooking this, don’t be afraid to taste the flavor. My recipes are close, but I might go back and add a little more, so it’s smart to always taste what you’re cooking. (Besides taste testing stuff with raw eggs and meat. Let’s be smart…) One of the reasons I let The Wife do most of the baking is because she is way better at measuring things out. I, on the other hand, “salt bae” my seasonings. I can’t believe I just referenced that…
I kind of love you for that though.
(My recipe card widget isn’t working so until then, we’re going retro)
Braised Massaman Curry Short Ribs
10 min prep, 1 1/2 -3 hours cook time, serves 6-8
1 can Organic Coconut Milk
2 Tbsp Massaman Curry
2 tsp Tamarind Concentrate
1/2 tsp Sriracha (or to taste)
2 Tbsp Organic Cane Sugar
1/2 Sweet Onion- sliced thin julienne
6- 1/2″ thick Short Ribs
Salt and Pepper
Combine everything except onions and short ribs. Which until well combines on low heat. Reduce mixture by half. Add in onions and remove from heat.
Season short ribs with generous sprinkling of garlic powder, salt, and pepper.
Sear short ribs on high heat with a little oil
Preheat oven to 350˚F
In a covered roasting pan, braise beef in 1/2″ of beef stock. Cook for 1 hour 45 minutes or until tender.
Pressure cooker method:
Add in beef and 1/2″ of beef stock. Cook for 45 minutes or until tender.
Take out ribs and place them on a sheet pan. Cover with sauce and onions. Put under broiler (mid oven) until the sauce becomes tacky. Plate and serve!
This meal is also killer for a meat filler option too. We put the leftovers in with some scrambled eggs and woah buddy. Breakfast of winning. Also, stir fry is a heck of a choice too. Massaman Curry Short Rib Stir Fry?? m,kbye… I’m starving now…
+The Everyday Chef and Wife+
Some of our favorite things for this recipe: