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
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
Instructions
- Generously coat the short ribs with a robust blend of kosher salt and freshly cracked black pepper, ensuring complete coverage for maximum flavor infusion.
- 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.
- 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.
- Layer aromatic complexity by adding minced garlic and ginger, creating a fragrant base that will elevate the entire dish’s depth of flavor.
- 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.
- 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.
- 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.
- 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