The Best Braised Short Rib Curry Recipe for Cozy Nights

Culinary adventures often lead you to unexpected flavor combinations like this braised short rib curry that promises a remarkable dining experience.

Succulent meat melts into aromatic spices, creating a harmonious blend of comfort and excitement.

Rich, tender beef slowly simmers in a complex sauce that whispers stories of global cuisine.

Warm Indian-inspired seasonings dance with slow-cooked meat, inviting your taste buds on an extraordinary journey.

Robust ingredients merge seamlessly, promising a dish that transcends ordinary weeknight meals.

Bold and nuanced, this curry delivers depth that will transform your dinner routine.

Fall in love with each spoon-coating, deeply satisfying bite that celebrates bold cooking techniques.

Braised Short Rib Curry That’s Rich And Deep

• Conquer Complex Cooking: Step up your culinary skills with this gourmet recipe that transforms tough short ribs into a melt-in-your-mouth masterpiece through slow braising.
• Minimal Effort, Maximum Flavor: Achieve restaurant-quality results with simple techniques like searing and simmering that develop deep, rich curry flavors without constant monitoring.
• Weekend Comfort Food Champion: Perfect for leisurely weekend cooking, this dish delivers warmth and satisfaction through its aromatic spices and tender meat that fills your home with incredible scents.
• Crowd-Pleasing Versatility: Adaptable for different dietary preferences, this curry pairs beautifully with rice, naan, or can be customized with additional vegetables for a personalized touch.

Curry Base in Braised Short Rib

• Short Ribs: Rich and flavorful beef cut perfect for braising, best when well-marbled with fat for tender results.

• Salt, Black Pepper: Essential for seasoning and enhancing meat's natural flavor.
• Curry Powder, Turmeric, Garam Masala, Cumin, Smoked Paprika: Complex spice blend creating deep, warm curry flavor profile.

• Onions, Garlic, Ginger: Classic flavor foundation adding depth and traditional curry complexity.
• Tomato Paste, Diced Tomatoes: Provides acidity and rich base for sauce.
• Beef Broth, Coconut Milk: Creates luxurious, creamy braising liquid with balanced flavor.
• Soy Sauce: Adds umami and depth to overall sauce.

• Cinnamon Stick, Bay Leaves: Subtle background notes enhancing overall complexity.
• Fresh Cilantro: Bright, fresh garnish adding color and herbal finish.

• Cooking Oil: Used for searing and sautéing ingredients.

• Rice, Naan: Traditional accompaniments for serving curry.

Braised Short Rib Curry Cooking Instructions

Step 1: Season the Meat

Generously coat short ribs with salt and black pepper to enhance their natural flavors.

Let the seasoning sit for a few minutes to penetrate the meat.

Step 2: Sear the Protein

Heat oil in a large heavy-bottomed pot over medium-high heat.

Place short ribs carefully into the hot pan.

Brown each side for 3-4 minutes, creating a delicious caramelized crust.

Transfer the seared ribs to a temporary plate.

Step 3: Build Flavor Base

• Chopped onions
• Minced garlic
• Grated fresh ginger

Cook until onions become translucent and fragrant.

Step 4: Bloom Aromatic Spices

• Curry powder
• Turmeric
• Garam masala
• Ground cumin
• Smoked paprika

Step 5: Create Rich Curry Sauce

• Tomato paste
• Diced tomatoes
• Beef broth
• Soy sauce
• Coconut milk
• Whole cinnamon stick
• Bay leaves

Stir thoroughly to combine all ingredients.

Step 6: Slow Braise the Ribs

Return short ribs to the pot, ensuring they’re fully submerged in the sauce.

Cover and simmer on low heat for 2 ½ to 3 hours until meat becomes incredibly tender and easily pulls apart.

Step 7: Final Presentation

Remove cinnamon stick and bay leaves.

Sprinkle freshly chopped cilantro on top.

Serve alongside fluffy rice or warm naan bread.

Short Rib Curry Tips For Braising Right

• Get a deep golden-brown crust on short ribs by patting them completely dry before seasoning and ensuring the pan is scorching hot.
• Toast whole spices briefly to unlock their maximum flavor potential and create a more complex, aromatic curry base.
• Choose short ribs with good marbling for maximum moisture and cook low and slow to break down tough connective tissues completely.
• This curry tastes even better the next day, allowing flavors to meld and intensify overnight in the refrigerator, so consider preparing in advance.
• Adjust spice levels by adding fresh chili peppers or red pepper flakes for those who enjoy extra warmth in their curry experience.

Short Rib Curry That Comes Back With Rich Flavor

• Store leftover short rib curry in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Pack cooled curry in freezer-safe containers, leaving some space for expansion. Properly stored, it will maintain quality for up to 3 months.
• Gently warm the curry in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef broth or water to restore moisture and prevent drying out.
• Once heated through completely, garnish with fresh cilantro and enjoy your delicious leftover curry with steamed rice or warm naan bread.

Rich Sips For Short Rib Curry

• Pair with Rich Red Wine: Choose a bold Cabernet Sauvignon or Syrah to complement the intense, meaty flavors of the braised short rib curry, cutting through its richness and enhancing the spicy undertones.
• Create Cooling Yogurt Contrast: Prepare a simple cucumber raita with fresh mint and a pinch of cumin to balance the curry's warmth, providing a refreshing counterpoint that soothes the palate.
• Match with Crisp Craft Beer: Select a hoppy India Pale Ale (IPA) with citrusy notes that can stand up to the robust curry spices, cleansing the palate between bites and highlighting the dish's complex flavor profile.
• Elevate with Aromatic Side: Serve alongside coconut-infused basmati rice studded with toasted almonds, which adds textural interest and mirrors the creamy coconut milk in the curry sauce.

Short Rib Curry Spins

• Slow Cooker Short Rib Curry: Transfer all ingredients to a slow cooker after searing the meat. Cook on low for 6-8 hours, allowing flavors to develop deeply while requiring minimal hands-on preparation.
• Lamb Curry Alternative: Replace beef short ribs with lamb shoulder cuts for a different protein profile. Adjust cooking time slightly to ensure meat becomes tender and absorbs curry spices perfectly.
• Vegetarian Jackfruit Version: Swap short ribs with young jackfruit chunks. Use vegetable broth instead of beef broth and add extra mushrooms for umami depth. Maintain original spice blend for authentic curry flavor.
• Gluten-Free Adaptation: Use tamari instead of soy sauce. Verify curry powder is gluten-free and serve with cauliflower rice for a low-carb option that maintains the rich, complex curry essence.

FAQs

• Can I use a different cut of meat for this curry?

While short ribs are ideal for braising, you can substitute with beef chuck roast or beef brisket. These cuts have similar tough muscle fibers that become tender with long, slow cooking.

• How spicy is this curry recipe?

The curry has a mild to moderate heat level. If you prefer more spice, add red chili flakes or a fresh chopped chili pepper during the sautéing stage. For less heat, reduce or omit the smoked paprika.

• What if I don't have all the spices?

You can use a pre-mixed curry powder as a base. If missing specific spices like garam masala or turmeric, substitute with what you have or purchase a small amount from the bulk spice section to keep costs down.

• Can I make this dish in a slow cooker?

Yes, after searing the meat and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender and easily falls apart.

Braised Short Rib Curry Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

• Total Time: 3 hours 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent braised short rib curry elevates comfort food with rich Malaysian-inspired spices and tender meat that melts in your mouth. Complex layers of flavor invite culinary exploration, promising a delightful journey through aromatic ingredients you’ll savor to the last bite.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 3 lbs (1.36 kg) bone-in beef short ribs

Spices and Seasonings:

• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 cinnamon stick
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste

Cooking Base and Additional Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 can (14 ounces / 400 grams) diced tomatoes
• 1 can (14 ounces / 400 ml) coconut milk
• 1 cup (240 ml) beef broth
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce (or tamari for gluten-free)
• Fresh cilantro, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Generously coat the short ribs with a robust blend of kosher salt and freshly cracked black pepper, ensuring complete coverage for maximum flavor infusion.
2. Ignite a large pot over medium-high heat, introducing a thin layer of oil to create a perfect searing environment. Meticulously brown the short ribs on each side, developing a rich caramelized exterior that locks in succulent juices.
3. Transfer the seared meat to a holding plate, then introduce diced onions to the same pot, allowing them to soften and release their natural sweetness while collecting the flavorful browned bits from the bottom.
4. Layer aromatic complexity by adding minced garlic and ginger, creating a fragrant base that will elevate the entire dish’s depth of flavor.
5. Unleash a symphony of spices – curry powder, turmeric, garam masala, cumin, and smoked paprika – toasting briefly to awaken their essential oils and intensify their aromatic profile.
6. Pour in tomato paste, diced tomatoes, beef broth, soy sauce, and creamy coconut milk, transforming the pot into a luxurious braising liquid. Nestle a cinnamon stick and bay leaves into the sauce for additional nuanced undertones.
7. Carefully reintroduce the seared short ribs, ensuring they are completely submerged in the spice-laden liquid. Reduce heat to a gentle simmer, cover, and allow the meat to luxuriate and tenderize for approximately 3 hours.
8. Once the meat yields effortlessly under a fork, remove the cinnamon stick and bay leaves. Garnish with vibrant fresh cilantro and present alongside steamed rice or warm, pillowy naan bread.

Notes

• Choose well-marbled short ribs with good fat content for maximum flavor and tender texture during long braising.
• Pat meat dry before seasoning to ensure proper browning and develop delicious caramelized exterior which enhances overall taste profile.
• Toast spices briefly to activate their essential oils, releasing deeper, more complex flavor notes that elevate the entire curry’s complexity.
• Opt for low and slow cooking technique to break down tough connective tissues, creating meltingly tender meat that easily falls apart with minimal fork pressure.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 40 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 120 mg