Take the meat off the bone, tender, and succulent braised short ribs with coconut milk, our favorite Kerala curry base. This one-pot Braised Beef Short ribs Curry makes a delicious side dish. This recipe makes enough to make extra for leftovers.

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Regular readers will know that my husband is a meat-aholic. For someone who has been a vegetarian my whole life, it took me some time to learn what he liked and how to prepare meat. I received a lot of assistance. I sought out help from everyone and everything. My most significant learnings about how to cook meat and seafood came from AJ’s family. Then friends, family members, and neighbors let me cook and flavor meat.

After cooking meat for my husband and his friends for over 12 years, it is time for me to try new recipes. I use some of the same bases I used in other recipes.

One such recipe is this braised beef short ribs curry. I learned how to braise meat. I learned how to braise short ribs, particularly with the bone on one end and the heart on another.

Then I used my favorite curry base with coconut milk (the one I use for my Slow Cooker Chicken Curry With Coconut Milk) and combined it with the braised beef shorter ribs to create this delicious braised beef short ribs, Curry. My basic curry sauce is rich with layers of flavor, including onion, garlic, Ginger, and spices. It’s all complemented by creamy coconut milk.

What are short ribs?

Short ribs can be cut from beef from the chuck or brisket, plate, or ribs. Because they are faster than the rest of the rib, short ribs are usually 3-4 inches in length.

Short ribs are from the stricter portion of an animal and must be simmered to tenderize the connective tissue and render the meat tender. Short ribs’ high-fat content helps retain moisture during long cooking times.

Braising short ribs is the best choice of meat. They are also known as braising ribs.

How to braise beef short ribs

Season the short ribs and brown them on both sides. Slow-cook the ribs for about an hour. You can cook it low and slow on the stovetop, in the oven, or a slow cooker. It will be tender and fall off the bone.

How to make Braised Beef Short Ribs Curry

Braised beef shortribs curry can seem like a long list of ingredients, but it is easy to make if you have enough Indian food in your pantry. Although it takes a little while to prepare, cooking is easy.

  1. Season the ribs, then cook them until they are brown on both sides. Keep aside.
  2. Add the curry leaves, Ginger, garlic, and Ginger to the same pan. Let the onions cook until softened.
  3. Add the spices to the pot and allow it to infuse in the aromatics.
  4. Next, add the chopped tomatoes to the pan.
  5. After the tomatoes have softened, add the coconut milk.
  6. Let the curry sauce simmer for a while before adding the short ribs.
  7. Cover the pan and bake in the oven for approximately 2 hours.
  8. Serve warm with naan. It can be served over rice or polenta.

How to make braised short rib curry

  • Before you brown the short ribs, season them. The curry base should be strengthened as well. Layers of seasoning are the best way to get all the flavors in.
  • After browning the meat in a pan, place it in one layer and let them cook for 3-4 minutes on each side before flipping. This is the best way to a great sear. Be patient.
  • You can cook the short ribs in a wide cast iron pan or dutch cooker so they can all stay together in one layer.
  • It will need to be cooked in the oven for at least 2 hours. Ideal cooking time is between 2 1/2 and 3 hours.
  • Only cut the fat from the beef if you find the fat strong enough. This helps keep the meat moist while cooking. Instead, chill the heart in the fridge. You can then skim the fat off the top of the Curry before you reheat it.
  • Reheat the dish by removing it from the refrigerator for about 30 minutes to reach room temperature. Then heat the oven or stovetop.

Braised Beef Short Ribs Curry

Tender, succulent braised short ribs that fall off the bone in our favorite Kerala curry base with coconut milk. Print Pin Rate Course: Main CourseCook Time: 20 MinutesCook Time Time: 2 Hours 30 MinsOven Cooking Time: 2 Hours Total Time: 3 Hours Servings: 3 People Calories: 1105kcal Author Manju [recipe_key]

Ingredients

  • 3 lbs Beef Short Ribs in 6 Pieces
  • Salt
  • Two teaspoons Peppercorns
  • Use five tablespoons of oil to coat the bottom of the pan.
  • 8-10 Curry leaves
  • Two teaspoons of Minced Ginger
  • Garlic 6 cloves
  • One large chopped Yellow Onion
  • 6 Cloves
  • Two green cardamom pods
  • One black cardamom pod
  • 1-inch Cinnamon
  • 2 Star anise
  • One teaspoon of black peppercorns
  • One teaspoon of Turmeric powder
  • One teaspoon of ground coriander
  • 1/2 teaspoon ground cumin
  • Two teaspoons of ground fennel
  • Two medium Tomatoes diced
  • One can of Coconut milk 15 oz
  • 1/4 cup minced Cilantro

Instructions

  • Season the beef with salt and crushed black pepper, and set aside.
  • Preheat the oven to 325F
  • Over medium heat, heat oil in a cast-iron pan. To brown the ribs, cook them in batches, if necessary, for 3-4 minutes on each side.
  • Place the ribs on a plate.
  • Turn the heat down to medium. Toss in Ginger, garlic, Curry leaves, and onions. Saute till onions soften.
  • Combine cinnamon, star anise, and black peppercorns with star anise to make a fine powder. This is your garam masala.
  • Mix the garam masala, turmeric powder, coriander powder, cumin powder, salt, and fennel powder. Sauté for 2 minutes or until the spices are no longer fragrant.
  • Mix chopped tomatoes with the oil and cook until the tomatoes are softened, and the entire pan is saucy.
  • Mix in coconut milk. Season it with salt and pepper. Let it simmer for a while.
  • Add the short ribs to a single layer, meat side up.
  • Bake the ribs in the oven for 2 hours or until they are tender.
  • Garnish the dish with minced Cilantro and more curry leaves, and garnish with fresh mint. Serve warm with rice, naan, or polenta.