One of my favorite recipes that I’ve ever made has to be this. I chose to prepare my own version in the Instant Pot® because I know I can cook it quickly and with high-quality results. I was inspired by the Thai restaurant Sing Tong Thai in Renton, Washington. With the appropriate components, this recipe can produce a dinner that won’t let you down. Serve on top of rice or garlic mashed potatoes!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef short ribs
- 4 ounces massaman curry paste
- 1 (1 inch) piece fresh ginger, minced
- 1 tablespoon minced garlic
- 1 ½ (14 ounce) cans coconut milk
- 1 tablespoon ground turmeric
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon red chile powder
- 1 tablespoon garlic salt
Instructions
- 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.
- I use brands of curry paste like Maesri(R) or Mae Ploy(TM).
- The cooking time set at 25 minutes will keep the meat intact on the bone. However, if you don’t care and just want it to fall off, set it for 30.
- If you do not have an Instant Pot(R), you can still make this recipe in a large pot, preferably a Dutch oven, and follow the same steps except that you would be cooking the meat on low for 3 hours, or until tender.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 23 g |
| Sodium | 968 mg |
| Sugars | 1 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved it! I made it exactly except for the garlic salt. I added 1 tsp. instead of 1 Tbls. It was delicious! I don’t have an instant pot, so I made it in my Dutch oven and simmered for 3 hours. The meat fell off the bone and was perfect! The flavors melded together beautifully. I will definitely make it again! I think there was enough sauce for more meat — I’ll probably try it with 3-4 lbs. of short ribs next time.