Massaman Curry Short Ribs


This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hrs 10 mins
8 servings


  • 1 tablespoon vegetable oil

  • 2 pounds beef short ribs

  • 4 ounces massaman curry paste

  • 1 (1 inch) piece fresh ginger, minced

  • 1 tablespoon minced garlic

  • 1 ½ (14 ounce) cans coconut milk

  • 1 tablespoon ground turmeric

  • 1 tablespoon curry powder

  • 1 tablespoon ground cumin

  • 1 tablespoon red chile powder

  • 1 tablespoon garlic salt


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.

  2. Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.

  3. Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.

  4. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cook's Notes:

I use brands of curry paste like Maesri(R) or Mae Ploy(TM).

The cooking time set at 25 minutes will keep the meat intact on the bone. However, if you don't care and just want it to fall off, set it for 30.

If you do not have an Instant Pot(R), you can still make this recipe in a large pot, preferably a Dutch oven, and follow the same steps except that you would be cooking the meat on low for 3 hours, or until tender.

Nutrition Facts (per serving)

417 Calories
39g Fat
6g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 417
% Daily Value *
Total Fat 39g 50%
Saturated Fat 23g 115%
Cholesterol 47mg 16%
Sodium 968mg 42%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 13g
Vitamin C 2mg 10%
Calcium 34mg 3%
Iron 5mg 27%
Potassium 349mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love