Curried Beef Short Ribs

2 tsp. canola oil
2 lbs. beef short ribs, trimmed
1½ tsp. salt
1/3 cup minced shallots
3 tbsp. minced garlic
3 tbsp. minced peeled fresh ginger
1/4 cup water
2 tbsp. red curry paste
1/4 cup light coconut milk
1 tbsp. sugar
1 tbsp. fish sauce
1 tsp. grated lime rind
1 tbsp. lime juice
4 cups hot cooked basmati rice

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with
3/4 tsp. salt. Add half of ribs to pan; cook 2 minutes on each side or
until browned. Place ribs in an electric slow cooker. Repeat procedure with
remaining ribs.

Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water
and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish
sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

Remove ribs from cooker; keep warm. Strain cooking liquid through a colander
over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup
glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will
rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into a small bowl, stopping before fat layer reaches
opening; discard fat. Stir in remaining salt, rind, and juice. Shred rib
meat with 2 forks; discard bones. Serve sauce over ribs and rice.