R.O.D.--Curried Beef Short Ribs

This recipe originally cam from "Cooking Light" magazine.  I found it on www.food.com.  It was very good and not spicy at all (maybe because I was a little short on the Red Curry Paste).  Very tasty and I LOVED the tip about how to get the fat out of the sauce.

Ingredients

• 2 teaspoons canola oil
• 2 lbs beef short ribs, trimmed
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 1/3 cup minced shallots
• 3 tablespoons minced garlic
• 3 tablespoons minced peeled fresh ginger
• 1/4 cup water
• 2 tablespoons red curry paste
• 1/4 cup light coconut milk
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 4 cups hot cooked basmati rice

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
2. Add shallots, garlic, and ginger to skillet; saute 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 for 6 hours.
3. 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.
4. Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
5. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.