- Sear short ribs.
- Add coconut milk, beef stock, Red Curry, brown sugar, and fish sauce.
- Bring broth to a boil. Cover and braise in 350°F convection oven until beef is fork tender.
- Remove beef from broth. Whisk chopped peanuts into sauce.
- Top beef with sauce.
Chef’s Tip:
Serve with a whole grain and sautéed vegetables.