Red Curry Bison Short Ribs with Baby Bok Choy

Preparation

1. Place curry paste to taste, garlic, ginger, cilantro stems, scallions and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.
2. Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.
3. Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2; let cool, cover and refrigerate for up to 1 day. Skim fat from the top, reheat and finish with Step 3.

• Ingredient notes: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
• Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go.
• Tip: Bison short ribs can be found at specialty meat markets and online. For bone-in short ribs, both English-style—a single bone with a chunk of meat attached—and flanken-style—thinner cut with 3 to 4 ribs per strip—will work for this recipe. Remove any silver skin—the tough, silvery-looking membrane lining the meat-side of the ribs—before cooking.

Nutrition