Ingredients:
1 kg beef short ribs (bone-in or boneless)
2 lemongrass stalks, crushed and roughly chopped (4cm/1.5-inch pieces)
3 garlic cloves, crushed and minced
1 shallot, thinly sliced
1 tablespoon finely chopped ginger
130 g (4.5 oz) tub Maesri Panang Curry Paste (start with 2 tablespoons for a milder curry)
750 ml (3 cups) beef broth
400 ml (1 can) full-fat coconut milk (Ayam brand recommended)
1 tablespoon fish sauce
1 tablespoon brown sugar
2 kaffir lime leaves, crushed in your palm

Instructions:
1. Preheat oven to 175°C (350°F).

2. Drizzle the beef with olive oil and season generously with salt. Rub the seasoning into the ribs.

3. Heat 3 tablespoons of oil in a Dutch oven over medium-high heat.

4. Sear the beef on all sides until browned. Once done, set aside on a plate.

5. Add the lemongrass, garlic, shallot, ginger, and panang curry paste to the Dutch oven. Cook, stirring constantly, for 1 minute until fragrant.

6. Add the seared beef back to the Dutch oven (or transfer the curry mixture to the baking dish with the beef).

7. Pour in the beef stock and stir to combine with the curry paste mix. The stock mix should be just shy of covering the ribs.

8. Cover the Dutch oven (or baking dish tightly with foil) and bake for 2 hours, or until the beef is fork-tender.

9. Remove from the oven and bring to a simmer simmer on the stovetop.

10. Add the coconut milk, fish sauce, sugar, and kaffir lime leaves. Simmer for 10 minutes, or until slightly thickened.

Serve hot with rice and your favorite steamed vegetables (broccolini, green beans, carrots recommended).

Tips:

• Adjust the amount of panang curry paste to your desired spice level.

• You can substitute beef broth cubes or powder for the liquid broth (dissolve according to package instructions in 750 ml of boiling water).