Recipes Global Cuisines Asian Massaman Curry Short Ribs 3.0 (2) 2 Reviews 2 Photos This Massaman curry short ribs recipe has got to be one of my favorite dishes. Inspired by a Thai restaurant in Renton, WA, called Sing Tong Thai, I decided to make my own version in the Instant Pot, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice. Submitted by Brittaney Bunjong Updated on November 11, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 45 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 tablespoon vegetable oil 2 pounds beef short ribs 4 ounces Massaman curry paste 1 (1 inch) piece fresh ginger, minced 1 tablespoon minced garlic 1 ½ (14 ounce) cans coconut milk 1 tablespoon ground turmeric 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon red chile powder 1 tablespoon garlic salt Directions Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat for 2 minutes; add vegetable oil. Sear ribs, 3 to 4 at a time, until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside. Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt. Carefully place short ribs back into Pot; stir in a folding motion so ribs are covered in curry sauce. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Cook's Notes: I like to use Maesri or Mae Ploy brands of curry paste. The 25-minute cook time will keep the meat on the bone. However, if you don't care and want it to fall off the bone, set it for 30 minutes. If you do not have an Instant Pot, you can still make this recipe in a large pot, preferably a Dutch oven, and follow the same steps except that you will cook the meat on low until tender, for about 3 hours. I Made It Print Nutrition Facts (per serving) 417 Calories 39g Fat 6g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 417 % Daily Value * Total Fat 39g 50% Saturated Fat 23g 115% Cholesterol 47mg 16% Sodium 968mg 42% Total Carbohydrate 6g 2% Dietary Fiber 2g 6% Total Sugars 1g Protein 13g 25% Vitamin C 2mg 2% Calcium 34mg 3% Iron 5mg 27% Potassium 349mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.