Mains | Soups

Spicy Short Rib Coconut Curry Brothy Rice Bowls

These Spicy Short Rib Coconut Curry Brothy Rice Bowls are exactly the kind of dinner I want when I’m craving something warm, cozy, and just a little spicy. The short ribs get pressure-cooked until fall-apart tender, then they’re served over rice with a silky coconut curry broth that’s rich and comforting but never heavy.

A few years ago, I got to work with a brilliant Thai chef—Jam Sanitchat of Austin’s Thai Fresh and Gati Cafe—who taught me how to make her yellow curry, and I’ve loved making curry at home ever since. This version uses red curry paste with shallots, ginger, garlic, beef stock, and coconut milk to make a deeply savoury broth with the perfect balance of subtle sweetness and gentle heat.

The pressure cooker makes the short ribs so much faster than a traditional braise, but I’ve included Dutch oven and slow cooker instructions below, too. Finish each bowl with Thai basil, green onions, and sesame seeds, plus a drizzle of chili oil if you want a little extra heat!

Why You’ll Love this Recipe:

Fall-apart tender short ribs: The pressure cooker gets the beef incredibly tender without the hours-long braise.
Rich but not heavy: Coconut milk gives the broth a silky, creamy texture, while the aromatics keep the flavour balanced.
The perfect amount of heat: The red curry paste gives the broth a warm, gentle spice, and you can always add chili oil on top if you want more.
Perfect for leftover rice: If you already have cooked rice in the fridge, this is such an easy way to turn it into a completely different dinner.

Prep for Short Rib Coconut Curry Brothy Rice Bowls:

Peel the shallots and slice them in half.
Peel and smash the garlic cloves.
Slice the ginger into coin-shaped pieces (no need to peel).
Make sure you have some cooked rice on hand for serving!

How to Make Short Rib Coconut Curry Brothy Rice Bowls:

Step One:

Trim any excess fat from the short ribs and season them generously with kosher salt on all sides. Set the pressure cooker to sauté and add the neutral oil. Once hot, sear the short ribs deeply on all sides until well browned. Transfer the short ribs to a plate and set aside.

Step Two:

Drain most of the rendered fat, leaving about a tablespoon in the pressure cooker. Add the red curry paste and cook for 2-3 minutes, stirring frequently and scraping up all of the browned bits from the bottom of the pot, until slightly darkened and fragrant.

Step Three:

Add the shallots, smashed garlic, and sliced ginger, stirring everything into the curry paste. Return the short ribs to the pot, then add the soy sauce, fish sauce, and brown sugar. Pour in enough beef stock to mostly submerge the short ribs, about 3-4 cups.

Step Four:

Seal the lid and pressure cook on high for 45 minutes.

Step Five:

Allow a natural release of the steam for about 15 minutes, then carefully use the quick release button to release any remaining pressure.

Step Six:

Transfer the short ribs to a plate. Once cool enough to handle, shred the meat off of the bones.

Step Seven:

Strain the broth, discarding the shallots, garlic, and ginger, then return the broth to the pressure cooker. Stir in the coconut milk and taste, adding a little more soy sauce or fish sauce as needed.

Step Eight:

To assemble, divide the cooked rice between bowls and top with the shredded short rib. Ladle the coconut curry broth over top, then finish with sliced green onions, Thai basil, and sesame seeds.

Cooking Notes for Short Rib Coconut Curry Brothy Rice Bowls:

Don’t have a pressure cooker? Not to worry!

Dutch Oven Instructions:

Sear the short ribs over medium-high heat with a drizzle of neutral oil in a Dutch oven or heavy-bottomed pot until they are well-browned, then set aside.
Add the red curry paste to the pot and cook for 2-3 minutes, scraping up all the browned bits from the short ribs, until slightly darkened and fragrant.
Add the shallots, smashed garlic, and sliced ginger and stir everything together. Return the short ribs to the pot, then add the soy sauce, fish sauce, brown sugar, and enough beef stock to cover the ribs ¾ of the way to the top.
Bring to a gentle simmer, then cover and transfer to a 325°F oven and cook for about 3 hours—or keep it on the stovetop over low heat—until the beef is fall-apart tender.
Transfer the short ribs to a plate and shred the meat. Strain the broth, discarding the aromatics, then return it to the pot and stir in the coconut milk. Taste and add more soy sauce or fish sauce as needed before serving.

Slow Cooker Instructions:

Heat a large skillet over medium-high heat with a drizzle of neutral oil. Sear the short ribs deeply on all sides until well browned, then transfer them to the slow cooker.
In the same skillet, add the red curry paste and cook for 2-3 minutes, scraping up all the browned bits, until slightly darkened and fragrant. Add the shallots, smashed garlic, and sliced ginger and cook for another minute.
Add the soy sauce, fish sauce, brown sugar, and beef stock, stirring to combine, then pour everything into the slow cooker over the short ribs.
Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the short ribs are fall-off-the-bone tender.
Transfer the short ribs to a plate and shred the meat. Strain the broth, discarding the aromatics, then stir in the coconut milk. Taste and add more soy sauce or fish sauce as needed before serving.

Substitutions for Short Rib Coconut Curry Brothy Rice Bowls:

Bone-in short ribs: Boneless short ribs will work too, although I love the extra richness you get from cooking the broth with the bones. The boneless ribs cook a little faster, so keep an eye on them to prevent them from getting overcooked.

Red curry paste: Different brands can vary quite a bit in both spice level and saltiness, so use your favourite and adjust to taste. If you prefer a milder curry, start with 2 tablespoons and add more if needed. You can also experiment with yellow or green curry paste!

Shallots: A small yellow onion, quartered, can be used instead.

Soy sauce: Tamari or coconut aminos can be used instead. If using coconut aminos, you may need a little extra since it’s generally sweeter and less salty than soy sauce.

Fish sauce: You can leave this out if you don’t have it, although it adds a really nice savoury depth to the broth.

Beef stock: Beef stock gives the broth the richest flavour, but chicken stock will work if that’s what you have.

Coconut milk: Stick with full-fat canned coconut milk for the creamiest, richest broth. Light coconut milk will work, but the finished broth will be thinner.

Rice: Jasmine rice is my favourite here, but any white rice, brown rice, or even noodles noodles would be delicious.

How to Store & Reheat Short Rib Coconut Curry Broth Bowls:

Fridge: Store the short ribs, broth, and rice in separate airtight containers in the refrigerator for up to 3-4 days. Rather than doing the pour-over assembly again, you can reheat the short ribs and rice right in the broth on the stovetop over medium heat until everything is warmed through. Garnish with fresh Thai basil and/or green onions to make it vibrant again.

Freezer: Store the short ribs and broth in separate freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat together on the stovetop over medium heat until warmed through. Serve over fresh or leftover rice and garnish as desired.

This brothy rice seriously feels like a warm hug in a bowl. Tag me on social if you try this one out, @britacooks! xx

@britacooks

Mains | Soups