Curried Beef Short Ribs

2 teaspoons canola oil

2 pounds beef short ribs, trimmed

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

1/3 cup minced shallots

3 tablespoons minced garlic

3 tablespoons minced peeled fresh ginger

1/4 cup water

2 tablespoons red curry paste

1/4 cup light coconut milk

1 tablespoon sugar

1 tablespoon fish sauce

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

4 cups hot cooked basmati rice

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.