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Massaman Curry Short Ribs

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This Massaman curry short ribs recipe has got to be one of my favorite dishes. Influenced by a Thai restaurant in Renton, WA, called Sing Tong Thai, I decided to make a 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.

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
Directions:
  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
  2. Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
  3. Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
  4. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
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