Curried Short Ribs

In care you hadn't noticed, I took a mini sabbatical from the blog after following my own advice and focusing on what really mattered. It's been a whirlwind of mostly joy and a few melt downs, though nothing that couldn't be fixed with a hug, a dose of mommy's medicine (a dirty vodka martini, one olive) and a good pep talk. Charlie is thriving, I am back to work and we are ready to find our state of calm. 

I promised to make a comeback this week, and this recipe is going to be hard to top. OMG. Talk about setting the bar high. The crock pot does all the work and your house will smell amazing all day. 

If there is one thing I have learned during the last few months of sleep deprivation, it is that food can SLOW you down. Eat simple carbs or sugar and feel tired and sluggish all day.  If you are late to the cauliflower rice, spaghetti squash, or zoodle revolution, it's not too late. These "mock" cauliflower mashed potatoes  are my new favorite side with a steak, and they were perfect with these short ribs.  If you don't get up close, they even look like potatoes! 

Curried Short Ribs
from Against All Grain

2 Tbsp coconut oil
4 lbs bone-in beef short ribs, cut into 3-inch pieces
Salt and pepper, to taste
1 can coconut milk
1/3 cup tomato paste
1/3 cup red curry paste
4 cloves garlic, minced
2 Tbsp fish sauce
2 tsp fresh lime juice
1 tsp ground ginger
1/2 yellow onion, sliced
1 pound carrots, peeled

1. Place the oil in a large pot over medium-high heat. Season both sides of the short ribs with salt and pepper. Place in the pot and sear on all sides, about 6 minutes.
2. Place the coconut milk, tomato paste, curry paste, garlic, fish sauce, lime juice and ginger in a bowl and whisk to combine. Add the sauce and onions to a crock pot. Place the short ribs on top, spooning some sauce over the meat.
3. Cook for 8 hours on low, basting the ribs once.
4. Skim off and discard all of the fat that has accumulated at the top of the pot. 
5. Add the carrots and continue cooking for 1 hour more.