Panang Curry Short Ribs

Instructions

1. Season the short ribs with salt and pepper. Sear them in oil in a heavy Dutch oven until browned on all sides, then set aside.
2. Cook the Panang curry paste briefly in the rendered fat until fragrant. Add broth and scrape up the browned bits.
3. Return the short ribs to the pot, cover and braise at 325°F until fork-tender, about 2½ hours.
4. Stir in coconut milk and season the sauce to taste with fish sauce and sugar. Simmer uncovered until the sauce is smooth and slightly thickened.
5. Serve the short ribs with plenty of curry sauce over rice and garnish with fresh herbs.