Slow Cooker Curry Short Ribs

Heat oil in a heavy skillet over medium-high heat.

Season ribs with half the salt and pepper. Brown ribs in batches, about 2 minutes per side. Don't crowd the pan. (Good sear means good flavor. Take your time.)

Transfer browned ribs to slow cooker.

Add shallot, garlic, and ginger to same skillet. Cook 2 minutes until fragrant.

Stir in water and curry paste. Cook 1 minute.

Add coconut milk, sugar, and fish sauce. Bring to a simmer.

Pour mixture over ribs in slow cooker. Cover and cook on low 6 hours.

Remove ribs and keep warm. Strain cooking liquid through fine mesh strainer.

Skim fat from cooking liquid. Season with remaining salt, pepper, lime zest, and lime juice. (Use the zip-bag trick if you want. Or just skim with a spoon like normal folks.)

Shred rib meat with two forks. Discard bones.

Serve shredded beef over rice with sauce spooned on top.