Curried Beef Short Ribs

• 2 teaspoons canola oil
• 2 pounds bone-in beef short ribs, trimmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup minced shallots
• 3 tablespoons minced fresh 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
• Chopped fresh cilantro (optional)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Transfer ribs to inner pot of a 6-quart Instant Pot(R). Repeat procedure with remaining ribs.
2. Add shallots, garlic, and ginger to pan; saute 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. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "Less" mode. Press - or + to choose 6 hours cook time.
3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Skim fat from surface of cooking liquid. Stir 1/4 teaspoon salt, 1/8 teaspoon pepper, lime rind, and lime juice into cooking liquid. Shred rib meat with 2 forks; discard bones. Serve rib meat and sauce over cooked rice. Garnish with cilantro, if desired.

canola oil, short ribs, kosher salt, freshly ground black pepper, shallots, fresh garlic, fresh ginger, water, red curry, light coconut milk, sugar, fish sauce, lime rind, lime juice, hot cooked basmati rice, fresh cilantro

Taken from www.myrecipes.com/recipe/instant-pot-curried-beef-short-ribs (may not work)