2 t canola oil
2 lbs beef short ribs, trimmed
1 1/2 t kosher salt, divided
1/4 t freshly ground black pepper, divided
1/3 c minced shallots
3 T minced garlic
3 T minced peeled fresh ginger
1/4 c water
2 T red curry paste
1/4 c light coconut milk
1 T sugar
1 T fish sauce
1 t grated lime rind
1 T fresh lime juice
4 c hot cooked basmati rice

instructions
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in slow cooker. Repeat procedure with remaining ribs.

Add shallots, garlic, and ginger to pan; sauté 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. Cover and cook on LOW 6 hours.

Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.