|Hands down the best curry I've ever eaten|
2lb country style boneless beef chuck ribs
2tbs coconut oil
2 onion, sliced
4 cloves garlic, minced
2" piece of peeled ginger, minced
3tbs white wine vinegar
4tsp red curry paste
1/2tsp dry mustard
1c beef stock
1/2can coconut milk, first pressed best
1. Preheat oven to 325F. In a large saute pan, heat 1tbs coconut oil over high heat. Cook the ribs until deep brown on both sides. Place in a bean pot or dutch oven.
2. Add another tbs oil to the pan. Add your garlic, ginger and onions and turn the heat to medium. Cook, stiring frequently, until the onions are deep brown and soft. Add your vinegar, curry paste, cayenne, coriander, cumin, mustard and stock. Stir well. Pour on top of the ribs.
3. Cover and place in the oven for 4 hours.
4. Remove lid and place ribs on a platter. Stir in coconut milk with the onion and juices. Taste. Pour the curry gravy over the top of the ribs and serve.
Note: Alternatively you could cook these in a slow cooker on high for 4-5 hours or until the ribs are fork tender.