Instant Pot coconut-red curry braised short ribs from Cook's Country Magazine, Dec 2021/Jan 2022 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fred_twbdh5 on March 11, 2026

    A go to easy recipe for weeknights in our house.

  • jenmacgregor18 on July 23, 2022

    I made a few changes for what I had on hand and to increase the veggies. Reduced the beef down to a pound and subbed chuck roast, cut into 1/4 thick pieces. Added 1/2 a sliced onion and a couple of kaffir lime leaves. Used the entire can of coconut milk, as I didn't want any leftover. Then after beef was cooked, removed it to cool so I could cut into bite sized pieces. I added 1 bell pepper, sliced and 1 chopped chayote to the broth. Cooked on sauté function. Used a bit of cornstarch to thicken, then added some chopped basil to finish. Very good. Beef was tender and the curry good flavor. I think that I would omit or reduce the lime juice next time. Although I made a few changes, the overall method works well and we liked it. Not too spicy. I might even add a bit of cayenne for us.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.