Red Curry Short Rib Soup by @owen.han

1h10

4 servings

🍖

910 g

Boneless short ribs

🫗

1 tbsp

Neutral oil

🧂

Salt

⚫

Black pepper

🧈

3 tbsp

Butter

🥢

2 tbsp

Soy sauce

🐚

2 tsp

Oyster sauce

🍯

1 tsp

Honey

🧄

Garlic

🫚

2 cm

Ginger

🧅

Scallion

🧅

2

Shallots

🧄

5

Garlic cloves

🍛

3 tbsp

Thai red curry paste

🍲

960 ml

Beef stock

🐟

1 tbsp

Fish sauce

🍬

1 tbsp

Brown sugar

🥥

400 ml

Unsweetened coconut milk

🍋

Lime juice

🍚

Jasmine rice

🧅

Crispy shallots

🌿

Cilantro

🌶️

Fresno chile

  1. Season
    • Boneless short ribs
    • Salt

    Season the short ribs with salt and pepper.

  2. Heat
    • Neutral oil

    Heat the oil in a pot over medium-high heat.

  3. Sear
    • Boneless short ribs

    Sear the short ribs 2 minutes per broad side and 30-60 seconds per narrow side, until deeply browned.

  4. Add
    • Butter
    • Garlic
    • Ginger

    Lower the heat, then add the butter and the basting garlic, ginger, and scallion.

  5. Add
    • Oyster sauce
    • Boneless short ribs

    Add the oyster sauce, then baste the short ribs for 1-2 minutes.

  6. Step
    • Boneless short ribs

    Finish the short ribs in a 275°F oven as needed for your desired doneness.

  7. Slice
    • Boneless short ribs

    Rest the short ribs 10-15 minutes, then slice across the grain.

  8. Pour

    In the same pot, pour off the excess fat.

  9. Sauté
    • Shallots
    • Garlic cloves
    • Ginger

    Sauté the shallots, garlic, and ginger until fragrant.

  10. Add
    • Thai red curry paste

    Add the red curry paste and cook, stirring, for 1-2 minutes.

  11. Add
    • Beef stock
    • Soy sauce
    • Brown sugar

    Add the beef stock, soy sauce, fish sauce, and brown sugar.

  12. Simmer

    Simmer the broth 20-25 minutes, then strain it.

  13. Stir
    • Unsweetened coconut milk

    Stir in the coconut milk and gently heat through.

  14. Step
    • Lime juice

    Finish the broth with lime juice to taste.

  15. Place
    • Jasmine rice
    • Boneless short ribs
    • Beef stock

    Place jasmine rice and sliced beef in bowls.

  16. Ladle
    • Crispy shallots
    • Cilantro or Thai basil
    • Fresno chile

    Ladle the broth around them and top with crispy shallots, herbs, Fresno chile, and cilantro.

Red Curry Short Rib Soup by @owen.han

1h10

4 servings

🍖

910 g

Boneless short ribs

🫗

1 tbsp

Neutral oil

🧂

Salt

⚫

Black pepper

🧈

3 tbsp

Butter

🥢

2 tbsp

Soy sauce

🐚

2 tsp

Oyster sauce

🍯

1 tsp

Honey

🧄

Garlic

🫚

2 cm

Ginger

🧅

Scallion

🧅

2

Shallots

🧄

5

Garlic cloves

🍛

3 tbsp

Thai red curry paste

🍲

960 ml

Beef stock

🐟

1 tbsp

Fish sauce

🍬

1 tbsp

Brown sugar

🥥

400 ml

Unsweetened coconut milk

🍋

Lime juice

🍚

Jasmine rice

🧅

Crispy shallots

🌿

Cilantro

🌶️

Fresno chile

Preparation Steps

  1. Step 1/16

    Season the short ribs with salt and pepper.

    🍖Boneless short ribs
    🧂Salt
    ⚫Black pepper

  2. Step 2/16

    Heat the oil in a pot over medium-high heat.

    🫗Neutral oil

  3. Step 3/16

    Sear the short ribs 2 minutes per broad side and 30-60 seconds per narrow side, until deeply browned.

    🍖Boneless short ribs
    🥢Tongs

  4. Step 4/16

    Lower the heat, then add the butter and the basting garlic, ginger, and scallion.

    🧈Butter
    🧄Garlic
    🫚Ginger
    🧅Scallion
    🥢Tongs

  5. Step 5/16

    Add the oyster sauce, then baste the short ribs for 1-2 minutes.

    🐚Oyster sauce
    🍖Boneless short ribs
    🥢Tongs

  6. Step 6/16

    Finish the short ribs in a 275°F oven as needed for your desired doneness.

    🍖Boneless short ribs

  7. Step 7/16

    Rest the short ribs 10-15 minutes, then slice across the grain.

    🍖Boneless short ribs
    🔪Knife
    🪵Cutting board

  8. Step 8/16

    In the same pot, pour off the excess fat.

  9. Step 9/16

    Sauté the shallots, garlic, and ginger until fragrant.

    🧅Shallots
    🧄Garlic cloves
    🫚Ginger

  10. Step 10/16

    Add the red curry paste and cook, stirring, for 1-2 minutes.

    🍛Thai red curry paste

  11. Step 11/16

    Add the beef stock, soy sauce, fish sauce, and brown sugar.

    🍲Beef stock
    🥢Soy sauce
    🐟Fish sauce
    🍬Brown sugar

  12. Step 12/16

    Simmer the broth 20-25 minutes, then strain it.

    🧺Strainer

  13. Step 13/16

    Stir in the coconut milk and gently heat through.

    🥥Unsweetened coconut milk

  14. Step 14/16

    Finish the broth with lime juice to taste.

    🍋Lime juice

  15. Step 15/16

    Place jasmine rice and sliced beef in bowls.

    🍚Jasmine rice
    🍖Boneless short ribs

  16. Step 16/16

    Ladle the broth around them and top with crispy shallots, herbs, Fresno chile, and cilantro.

    🧅Crispy shallots
    🌿Cilantro or Thai basil
    🌶️Fresno chile
    🧅Scallions
    🥄Ladle

Composition

Ingredients

Types

Meat, Oil, Spices, Dairy, Condiment, Sweetener, Vegetables, Broth, Dairy-alternative, Fruit, Grains

Ingredients

Boneless short ribs, Neutral oil, Salt, Black pepper, Butter, Soy sauce, Oyster sauce, Honey, Garlic, Ginger, Scallion, Shallots, Garlic cloves, Thai red curry paste, Beef stock, Fish sauce, Brown sugar, Unsweetened coconut milk, Lime juice, Jasmine rice, Crispy shallots, Cilantro, Fresno chile

Notes

Salt (to season the short ribs), Black pepper (to season the short ribs), Soy sauce (for basting), Honey (or brown sugar), Garlic (for basting, amount not given), Ginger (for basting, amount not given, sliced, for the broth, 2-inch piece), Scallion (for basting, amount not given, for serving), Shallots (sliced), Unsweetened coconut milk (one can), Lime juice (to taste), Jasmine rice (cooked, amount not given), Cilantro (or Thai basil), Fresno chile (sliced, for serving)

Allergens

Milk, Gluten, Soy, Crustaceans, Molluscs, Fish

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free

Calories

650 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 20g, Fat: 46g, Fiber: 2g, Sugars: 8g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 6mg, Potassium: 600mg, Sodium: 1400mg

Vitamins

Vitamin B12: 2.8µg, Vitamin C: 8mg, Vitamin A: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

Knife, Cutting board, Ladle, Tongs, Strainer, Bowls

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

Thai

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Tender, Saucy, Rich, Silky

Flavors

Spicy, Savory, Umami, Sweet, Citrus, Coconut

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (Store beef and broth in an airtight container,Reheat gently on the stove before serving), freezing : up to 2 months (Freeze beef and broth separately from rice in an airtight, freezer-safe container,Thaw in the fridge overnight before reheating)