By Our Chef, Phillip Schaaf
Short ribs are the perfect protein for any comfort dish. They’re high in fat and protein and loaded with flavor. The fatty nature of the short rib lends itself to so many cooking techniques, but slow and low is the most effective method to coax out the best qualities of the cut. And when you add a little curry, you’ve got a dish that’s guaranteed to please.
Those of you following the Keto diet will love the low-carb quality of this recipe. While there are some ingredients that strict Keto eaters might want to avoid, there are easy substitutions. Use a shallot instead of an onion. Leave out the Gochujang and use homemade stock instead of water. Use walnuts instead of peanuts. Serve the curry over riced cauliflower, and voilà! Your low-carb dinner is done!
What You'll Need
1-2 lb bone-in short ribs
1-2 T sea salt, or kosher salt, and fresh cracked black pepper
1/2 T coconut oil
1/2 T lard + 1 T lard
1/2 onion or 2 shallots, peeled and sectioned
2 green chilies
2 cloves garlic
1 T mirin
2 T coco aminos, or soy sauce
2 T fish sauce
2 c homemade beef, pork or chicken stock, or water
3 Cremini or Shiitake mushrooms, halved
1 T Gochujang, a fermented chili and soybean paste
3 kaffir lime leaves
1 T Szechuan peppercorn
To finish the sauce:
1 can coconut milk
1/2 knob of Fresh grated ginger
Juice of 1 lime
3 T roasted peanuts, chopped
1 bunch cilantro, chopped
Pull the membrane—the thin layer of connective tissue closest to the bone—from the bottom of the short ribs.
Season the short ribs heavily with salt and pepper on all sides a couple of hours before cooking.
In a heavy bottomed sauce pan, heat the coconut oil and lard on medium heat. These fats have a lower smoke point than more refined oils, so keeping the heat at medium will keep the fat from burning.
Sear the seasoned short ribs on all sides until a deep brown caramel color is reached. This should take about 2-3 minutes per side.
Remove the ribs from the pan and discard the fat.
Add another tablespoon of lard and sear the onion, garlic and green chilies until they are caramelized. Set aside with the ribs and then discard the excess fat in the pan.
Deglaze the pan with the Mirin and then add the soy, fish sauce, stock(or water), dried chilies, mushrooms, kaffir leaves, peppercorn and Gochujang. Add the short ribs, onions and chilies back to the pan and bring to a low boil.
Place in a 300 degree oven for about two and a half to three hours, until the meat begins to pull away from the bone.
Let the meat cool in the braising liquid and store in the refrigerator overnight.
The next day, pull the meat from the bone and separate the connective tissue.
Blend the liquid and aromatics along with the coconut milk, ginger, and lime juice.
Bring to a simmer and reduce until thickened. Add the pulled meat and heat thoroughly.
If you are eating Keto, enjoy in a lettuce wrap or over a bed of cauliflower rice or perhaps stuffed in a roasted sweet potato. Otherwise, enjoy with some fragrant basmati rice.
Garnish with crushed roasted peanut and fresh chopped cilantro.