Red Curry Short Rib Soup

Ingredients

2 lb boneless short ribs
1 tbsp neutral oil
Salt and black pepper
3 tbsp butter
1 tbsp soy sauce, for basting
2 tsp oyster sauce
1 tsp honey or brown sugar
Garlic, ginger, and scallion, for basting
2 shallots, sliced
5 garlic cloves, smashed
2-inch piece ginger, sliced
3 tbsp Thai red curry paste
4 cups beef stock
1 tbsp soy sauce, for the broth
1 tbsp fish sauce
1 tbsp brown sugar
1 can unsweetened coconut milk (13.5 oz)
Lime juice, to taste
Cooked jasmine rice
Crispy shallots, cilantro or Thai basil, sliced Fresno chile, and scallions, for serving

Season the short ribs with salt and pepper. Heat the oil over medium-high heat. Sear 2 minutes per broad side and 30-60 seconds per narrow side, until deeply browned.
Lower the heat. Add butter and the basting garlic, ginger, and scallion. Add oyster sauce then baste for 1-2 minutes.
Finish in a 275F oven as needed for your desired doneness. Rest 10-15 minutes, then slice across the grain.
In the same pot, pour off excess fat. Saute the shallots, garlic, and ginger until fragrant. Add the red curry paste and cook, stirring, for 1-2 minutes.
Add beef stock, soy sauce, fish sauce, and brown sugar. Simmer 20-25 minutes, then strain.
Stir in coconut milk and gently heat through. Finish with lime juice to taste.
Place jasmine rice and sliced beef in bowls. Ladle broth around them and top with crispy shallots, herbs, Fresno chile, and cilantro.