Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless beef short ribs into 1-inch thick pieces and marinate for at least 30 minutes (or up to 4 hours) in a mixture of 2 tablespoons gluten-free tamari, 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, and 3 minced garlic cloves.

2. 2

   In a small saucepan, combine 0.5 cup full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons brown sugar, and 1 tablespoon gluten-free red curry paste, stirring until the sugar dissolves, then set aside for the glaze.

3. 3

   Heat 2 tablespoons vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat until shimmering, then sear the marinated short rib pieces for 3-4 minutes per side until deeply browned, working in batches if necessary to avoid overcrowding the pan.

4. 4

   Pour any remaining marinade from the bowl into the hot pan after searing the short ribs, scraping up any browned bits from the bottom, and then immediately add the reserved coconut-lime glaze mixture.

5. 5

   Bring the glaze to a gentle simmer, coating the seared short ribs, and cook for 5-7 minutes, stirring occasionally until the glaze thickens and beautifully clings to the meat.

6. 6

   While the short ribs simmer, prepare the herb salad by combining 0.5 thinly sliced cucumber, 1 cup halved cherry tomatoes, 0.25 thinly sliced red onion, 0.25 cup chopped fresh cilantro, and 0.25 cup chopped fresh mint leaves in a medium bowl.

7. 7

   Arrange the Pan-Seared Thai Short Ribs on a serving platter, generously drizzled with the coconut-lime glaze, and serve immediately alongside the refreshing herb salad, optionally garnished with 2 tablespoons crushed toasted peanuts.