Curried Beef Short Ribs Recipes

MASSAMAN CURRY SHORT RIBS

Massaman Curry Short Ribs image

This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!

Provided by Brittaney Bunjong

Categories World Cuisine Recipes Asian

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 pounds beef short ribs
4 ounces massaman curry paste
1 (1 inch) piece fresh ginger, minced
1 tablespoon minced garlic
1 ½ (14 ounce) cans coconut milk
1 tablespoon ground turmeric
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon red chile powder
1 tablespoon garlic salt

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 6.3 g, Cholesterol 46.5 mg, Fat 38.7 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 23 g, Sodium 968.1 mg, Sugar 1 g

CURRY BEEF SHORT RIBS WITH HORSERADISH SAUCE

Curry Beef Short Ribs With Horseradish Sauce image

This is one of my main stand ins during winter months when I crave slow cooked flavors of beef. Horseradish and hint of curry may sound strange, but these two flavors go extremely well together. This recipe is not a beef curry recipe. Instead, a small amount of curry is used as a backdrop flavoring only....just a hint of curry and not meant as a curry dish. I love this simple rustic dish. It is a bit Asian and mostly Western inspired. Do not use Asian/Korean style thin beef short ribs used mainly for quick grilling. Although other cuts of beef will work (cubed), beef short ribs is best for this recipe. This recipe will work really well in crock pot too.

Provided by Rinshinomori

Categories Meat

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs short rib of beef
1/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 medium onions, sliced
1 tablespoon Worcestershire sauce
1 -1 1/2 teaspoon curry powder
1 teaspoon molasses or 1 teaspoon maple syrup
1/2 teaspoon gingerroot, minced
1 cup water
1 cup sour cream
2 tablespoons horseradish

Steps:

Preheat oven to 350°F.
Combine flour, salt and pepper. Coat beef short ribs with flour mixture lightly.
Heat 2 T oil oil in a large saute pan over medium high heat and brown beef short ribs until nicely browned on all sides. Do in batches. Remove and set aside.
In a large baking pan with a cover or roaster with a cover or foil, combine onions, Worcestershire sauce, curry, molasses, water, and ginger. Place beef short ribs in the mixture and cover snugly. Bake 1 1/2 - 2 hours.
Remove from oven and let stand a few minutes. In a small bowl, combine sour cream and horseradish.
Serve beef short ribs with a horseradish and sour cream sauce.
Itadakimasu!

Nutrition Facts : Calories 777.7, Fat 70.8, SaturatedFat 30.6, Cholesterol 144.2, Sodium 722.9, Carbohydrate 8.1, Fiber 0.8, Sugar 3.2, Protein 25.9

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Curried Beef Short Ribs (Slow Cooker) image

Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too.

Provided by JackieOhNo

Categories Curries

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
2 lbs beef short ribs, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper, divided
1/3 cup minced shallot
3 tablespoons minced garlic
3 tablespoons minced peeled fresh ginger
1/4 cup water
2 tablespoons red curry paste
1/4 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon lime zest
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

CURRIED SHORT RIBS - NONTRADITIONAL NIHARI

Curried Short Ribs - Nontraditional Nihari image

Indian-style slow-cooked short ribs.

Provided by Amin

Categories World Cuisine Recipes Asian Indian

Time 4h15m

Yield 8

Number Of Ingredients 18

Ingredients

4 pounds bone-in beef short ribs
1 pound beef bone marrow
5 tablespoons canola oil, divided
salt and ground black pepper to taste
1 cup minced onion
2 tablespoons ginger garlic paste
2 tablespoons tomato paste
3 tablespoons curry powder
2 tablespoons ground paprika
½ cup all-purpose flour
1 (32 ounce) carton beef stock
8 allspice berries, or more to taste
2 bay leaves
1 tablespoon garam masala
2 limes, cut into wedges
1 bunch cilantro, chopped, or to taste
2 serrano peppers, sliced into rings, or to taste
1 (1 inch) piece fresh ginger, cut into matchsticks, or to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Pat short ribs and bone marrow dry with paper towels. Drizzle 1 tablespoon canola oil on top; season with salt and pepper.
Preheat a Dutch oven over medium-high heat. Cook short ribs and bone marrow in batches until browned, 3 to 4 minutes per side. Transfer to a large plate, reserving melted beef fat in the Dutch oven.
Heat 1/4 canola oil in the Dutch oven over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomato paste and ginger garlic paste; cook for 2 minutes. Stir in curry powder and paprika; cook for 2 minutes.
Reduce heat to medium. Add flour to the onion mixture, stirring constantly. Pour in beef stock, stirring to break up any clumps that form. Add allspice berries and bay leaves. Return ribs and bone marrow to the Dutch oven, ensuring they are immersed in the stock. Bring to a boil; sprinkle garam masala over the top. Cover Dutch oven tightly.
Bake in the preheated oven until meat falls off the bone when pulled with a fork, 3 1/2 to 4 hours. Garnish with lime wedges, cilantro, serrano peppers, and ginger.

Nutrition Facts : Calories 794.7 calories, Carbohydrate 15.8 g, Cholesterol 211.8 mg, Fat 65.2 g, Fiber 3.5 g, Protein 34 g, SaturatedFat 25.3 g, Sodium 313.7 mg, Sugar 3.5 g