Short Rib and Cauliflower Curry

Short Rib and Cauliflower Curry

11
Chef John 15810

"This simple, braised beef short ribs recipe combines the best of our country's classic stews with the exotic spices we associate with the cuisine of Asia."

Ingredients 3 h 55 m {{adjustedServings}} servings 1144 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1144 kcal
  • 57%
  • Fat:
  • 98.3 g
  • 151%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with aluminum foil; oil lightly.
  3. Place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
  4. Bake short ribs in the preheated oven until browned, about 20 minutes.
  5. Combine onion, tomato paste, vegetable oil, and red curry paste in a large Dutch oven over medium heat until onion begins to soften, about 3 minutes.
  6. Stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
  7. Stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. Increase heat to medium-high and bring to a simmer.
  8. Transfer browned short ribs into coconut milk mixture. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until ribs are tender when pierced with a fork, 3 hours.
  9. Remove Dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
  10. Return Dutch over to the stove top over high heat. Skim fat from top as it begins to boil and remove any bones that may have fallen from the meat.
  11. Stir in cauliflower and cover Dutch oven. Cook until cauliflower is tender, about 5 minutes.
  12. Remove bones from short ribs and place meat in the Dutch oven. Stir in green onions and basil leaves; season with salt and pepper to taste.
Tips & Tricks
Restaurant-Style Prime Rib Roast

See how to make the perfect special-occasion roast.

Grilled Kiwi & Chili-Rubbed Short Ribs

See how to make a quick-and-easy rub for grilled short ribs.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
aputler
12/2/2013

This made a terrific Sunday dinner! One of those recipes that makes the whole house smell good while making. Also because there is no starch, you don't feel bogged down after eating. Definite keeper!

JKT1954
7/19/2012

This is a great generic curry recipe for the braise king: beef short ribs. In the heat of summer, I browned the ribs over charcoal, getting a good carmelization, losing some of the fat, and adding a subtle smokey flavor. Since the chef advises tasting and adjusting flavors, the rest of the recipe is right on target. Served with an aromatic basmati rice cooked with cardamom pods and whole cloves, this was a hit with my wife.

Chef Wyle E. Coyote
10/27/2012

Oh my goodness! This was crazy good, 10 stars good. I had about 3 lbs of boneless short ribs and used Vindaloo curry powder instead of the red curry paste and this was wonderful! The only thing I may do differently next time is double the amount of sauce. I also didn't think to review the video once again before making this dish and did not cover the Dutch oven when it went into the oven (the printed recipe did not specify this detail) and my cauliflower took 15 minutes on the stovetop instead of the 5 mentioned in the recipe. I almost skipped the star anise because it smelled like liquorice, but I am so glad I stuck with the recipe as written. This is definitely a keeper and will be made often in our home. Thank you so much for sharing!