Melty short rib yum covered in spicy awesome sauce. Made in the instant pot, this is not quite beef rendang. Think of it as the cool easy going cousin.

Serves 4, Takes 2 hours


Mise en Place
PRODUCE STAPLES
1 cup shallots, roughly chopped cooked rice
6 cloves garlic, roughly chopped 1 can coconut milk, shaken vigorusly
2 stalks lemongrass, bruised, chopped 2 tsp kosher salt, mortons
2 limes, zested and juiced 1/2 cup water
2 stalks scallion, thinly sliced canola oil
1 red chile, thinly sliced SPICES
MEAT 1 tsp cinnamon, ground
3 lbs boneless short rib 1 1/2 tsp corrainder, toasted and ground
2 tsp tumeric, ground
1 tbs red pepper flakes
1 tsp black pepper, ground

Equipment
1 mason jar
1 stick blender
1 sauce pan
1 instant pot, saute mode hot
1 bowl
1 plate
1 slotted spoon

Directions
Step Action
1 put shallots, garlic, lemon grass, lime zest, spices, kosher salt, and water in mason jar
2 blend to smooth paste
3 season ribs with kosher salt and pepper
4 add oil to instant pot, and brown short ribs in batches, a few minutes a side
5 evac short ribs to bowl
6 when ribs are all brown add spice paste and bring to a boil, scrape up any browned bits from beef
7 cook paste 5 minutes, and then add beef back
8 close lid and pressure cook on high for 50 minutes
9 after 50 minutes, let naturally relase for 15 minutes
10 meanwhile, reduce coconut milk by 50% in sauce pan over medium low heat
11 release instant pot, and using a slotted spoon evac beef to plate
12 stir in coconut milk and turn instant pot back to saute mode
13 reduce sauce till thick
14 add lime juice and whisk to combine
14 add beef and juices back in (you could shred the beef if you like)
15 serve over rice

To amp up the spicy, add more red pepper flakes. you could even spin a pepper into the paste if you like.

If you like your curry to have some sweetness, add some brown sugar to the coconut milk. 2-4 tbs will do the trick

I sub lime zest and juice for kaffir lime leaves. It’s not quite the same, but with this many ingredients and not being a restaurant, it’s ok.

Adapted from Chrissy Teigen’s Cravings hungry for more and from various internet rendang recipes. They all rely on a long cook in a dutch oven to really reduce the sauce. Do that and you really will have rendang.