1.
Peel the potatoes and cut each into three pieces;
Peel the carrots and cut into 3 cm pieces;
Press garlic into garlic paste;
Chopped chives into chopped green onions
2. Place the short ribs in a casserole and add some cold water to cover the short ribs
3. Bring to a boil
4. Remove the steak ribs and wash the casserole
5. Heat the casserole to above 165 degrees
6. Pour oil
7. Cook the short ribs in a pan over medium heat until golden on both sides
8. Add garlic, curry, salt and mix well
9. Pour boiling water
10. Add potato cubes, carrot cubes
11. Cover the pot and simmer for an hour
12. Simmer until the soup thickens
13. Turn off the heat, simmer for 15 minutes, serve
14. Sprinkle chopped green onion
Tips:1. The steak ribs made according to my method are more chewy. If you like softer ones, you can add another pot of boiling water and simmer for an hour;
2. I use very little salt, you can adjust the amount of salt according to your taste;
3. After turning off the heat, simmer for a while to make the meat absorb more soup. If the meat is directly served after turning off the heat, the surface of the meat will quickly become dry.
