Short Rib Rendang
February 01, 2019
Ingredients
- 3 pounds short rib
- 1 onion, diced
- 3 cloves garlic, smashed
- 3 carrots
- 375 ml red wine
- 16 oz. beef broth
- 1 cinnamon stick
- 1 bay leaf
- 2 dried chili peppers (optional)
- 1 Tablespoon corn oil
- 4 oz. can curry paste
- 32 oz coconut milk
- fish sauce
- 2 tbsp. palm sugar
Equipment
Instructions
- Heat 1 tablespoon of olive oil in the Instant Pot and brown the short ribs for about 3 minutes on each side. If you're using the Instant Pot you may want to do this in two batches to avoid crowding.
- Add half of the diced onion the cloves of crushed garlic, and large carrot pieces
- Add half a bottle of cheap red wine and let it simmer for 1 minute, add a can of beef broth. Add the bay leaf, cinnamon stick, and dried chili peppers.
- Lock the cover on the pressure cooker and set the timer for 1 hour.
- When the pressure cooker comes up to temperature and the timer starts, you can begin preparing the curry sauce. Sauté the can of curry paste and the rest of the onion in 1 tablespoon of corn oil.
- When the onion is translucent and the curry paste is fragrant add 2 cans of coconut milk. Add palm sugar, fish sauce and thai basil. Simmer uncovered on low heat for 30 minutes.
- When the pressure cooker is done, release the pressure. Transfer the short ribs and large carrot pieces to the curry sauce and simmer for another 15 minutes. Serve over rice.
Written by Will Chiong who lives and works in New York building useful things.