Curry Beef Short Ribs

Masala Beef Short Ribs

I’ve gone a bit Marie Kondo with the freezer recently. It’s been a revelation, unearthing frozen left-overs, playing Russian Roulette with unlabelled sauces (yikes that Iberian hot pepper sauce scorched the eyebrows off my taste buds), ditching frost bitten pastry and wondering whether last year’s fish fingers were worth the risk. Amongst the haul, I discovered a frost covered package with a magical description…Beef Short Ribs. First pumping the air, followed by high five'ing myself and a mini moon walk, I decided to make an exception with our red meat reduction policy. Skipping to the end result, the ribs needed to be fall off the bone tender, with a depth akin to a Coppola film and as memorable as a first kiss. Who knows when we’d eat red meat again. A combination of woody spices for depth, heat to cut through the fat, and South Indian top notes of coconut milk and curry leaves for personality. This Masala Beef Short Ribs recipe builds character mainly patience followed by a heavy bout of hunger. If you treat yourself to one beef dish in the near future…make this. It’s a feast and one to savour.

Serves 4+

1.2kg Beef up to 6 pieces
Salt
Coarsely ground black pepper
4 tbsp vegetable oil
8-10 Curry leaves
2 tsp ginger, finely chopped
6 garlic cloves, crushed and finely chopped
1 large white onion, chopped
3 tsp garam masala
½ tsp turmeric powder
1 tsp ground coriander
½ tsp ground cumin
1tsp chilli powder
1 x tin chopped tomatoes
3 dried chillies
1 can coconut milk
Palmful of freshly chopped coriander
Red chilli, de-seeded and finely sliced for garnishing

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How To Make Masala Beef Short Ribs

Season the ribs generously with salt and crushed black pepper and set aside. Preheat the oven to 160⁰C/325⁰F/Gas Mark 3.
Using a large lidded oven-proof non-stick pan, heat 3 tbs vegetable oil over a medium high heat. Now brown the ribs a few at a time, sealing the ribs about 3-4 mins on each side, until gently browned. Remove the ribs from the pan and pop on a plate.
Using the same pan, reduce the heat to medium and add the remaining oil. Add in the curry leaves, ginger, garlic and onion. Sauté until the onion softens and tans.
Dust in the garam masala, turmeric, coriander powder, cumin, chilli powder and salt. Cook well for 2-3 minutes to until the spices yield their musk. Pour in the chopped tomatoes, dried chillies mix well and cook for around 10 minutes until the mixture becomes soupy. Tip in the coconut milk, taste check for seasonings and simmer for 5 minutes.
Place the ribs in a single layer, meat side down, cover with the lid and braise in the oven for about 2.5 hrs, until the ribs are fork tender. The meat will fall away from the bone. Depending on how much fat has rendered, spoon off any excess.
Garnish with chopped coriander, sliced de-seeded red chilli and a few curry leaves.
Now devour with hot puffy naans or fluffy basmati rice.

NOTE: If you decide to eat this later, keep it at room temperature for half an hour then reheat it in the oven or on the hob.

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Masala Beef Short Ribs

I’ve gone a bit Marie Kondo with the freezer recently. It’s been a revelation, unearthing frozen left-overs, playing Russian Roulette with unlabelled sauces (yikes that Iberian hot pepper sauce scorched the eyebrows off my taste buds), ditching frost bitten pastry and wondering whether last year’s fish fingers were worth the risk. Amongst the haul, I discovered a frost covered package with a magical description…Beef Short Ribs. First pumping the air, followed by high five'ing myself and a mini moon walk, I decided to make an exception with our red meat reduction policy. Skipping to the end result, the ribs needed to be fall off the bone tender, with a depth akin to a Coppola film and as memorable as a first kiss. Who knows when we’d eat red meat again. A combination of woody spices for depth, heat to cut through the fat, and South Indian top notes of coconut milk and curry leaves for personality. This Masala Beef Short Ribs recipe builds character mainly patience followed by a heavy bout of hunger. If you treat yourself to one beef dish in the near future…make this. It’s a feast and one to savour.

Serves 4+