Massaman Curry Short Ribs

This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 417 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 tablespoon ground turmeric
• 2 pounds beef short ribs
• 1 (1 inch) piece fresh ginger, minced
• 1 ½ (14 ounce) cans coconut milk
• 1 tablespoon red chile powder
• 4 ounces massaman curry paste

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.