Thai Braised Short Ribs with Brothy Rice

1. Sear. Season the ribs with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Brown the ribs well on all sides, then transfer them to the slow cooker with tongs. Leave the fat and browned bits in the pan.

   • Chef's tip: Pat the ribs dry and don't crowd the pan. Sear in two batches if you need to. Crowded meat steams instead of browning, and that dark crust is where most of the savoury flavour comes from.
2. Chef's tip: Pat the ribs dry and don't crowd the pan. Sear in two batches if you need to. Crowded meat steams instead of browning, and that dark crust is where most of the savoury flavour comes from.
3. Onions. Add the onions to the same pan with a big pinch of salt. Cook for 8–10 minutes until soft and golden.

   • Chef's tip: The salt draws water out of the onions, so they soften and caramelise rather than stew. That moisture also loosens the browned bits from the beef, so nothing goes to waste.
4. Chef's tip: The salt draws water out of the onions, so they soften and caramelise rather than stew. That moisture also loosens the browned bits from the beef, so nothing goes to waste.
5. Aromatics. Add the curry paste and cook for 2 minutes until fragrant. Add the garlic and ginger and cook for 1 minute more.
6. Deglaze. Pour in 250 ml of the stock, scrape up every browned bit and simmer until slightly thickened. Tip everything into the slow cooker.
7. Braise. Add the soy sauce, fish sauce, brown sugar and enough of the remaining stock to come three-quarters of the way up the ribs. Cook on HIGH for 5–6 hours or LOW for 8–10 hours, until the meat falls off the bone.

   • Chef's tip: Leave the tops of the ribs poking out of the liquid. Fully submerged meat boils rather than braises, and the sauce ends up thin. Cooking less than a kilo? Check at the early end of the time range, because short ribs can turn stringy if they go too long.
8. Chef's tip: Leave the tops of the ribs poking out of the liquid. Fully submerged meat boils rather than braises, and the sauce ends up thin. Cooking less than a kilo? Check at the early end of the time range, because short ribs can turn stringy if they go too long.
9. Brothy sauce. Lift out the ribs, shred the meat and discard the bones. Strain the braising liquid into a saucepan and skim off the excess fat. Stir in the coconut milk, warm it through and season to taste.
10. Serve. Spoon rice into bowls, ladle over the coconut-curry broth, top with shredded beef and finish with your garnishes.

Perfect microwave jasmine rice

1. No rice cooker? No problem. This method gives fluffy, separate grains in a 1000 W microwave.

2. Rinse 1½  cups jasmine rice once to remove excess surface starch.

3. Place in a large microwave-safe container with 2¼ cups water.

4. Cook covered for another 4 minutes 30 seconds

5. Leave covered and stand for 5 minutes. Don't peek.

6. Cook covered for another 4 minutes 30 seconds.

7. Stand for 5 minutes more, untouched, then fluff with a fork and serve.

8. Use a container at least three times the volume of the rice and water, or you'll be cleaning starchy foam off the turntable. Ask us how we know.