- 4 pounds beef short ribs
- 1 teaspoon garam masala
- salt and freshly ground pepper to taste
- 1 pinch ground cayenne pepper, or to taste
- 1 onion, chopped
- 2 tablespoons tomato paste
- 2 teaspoons vegetable oil
- 1 teaspoon red curry paste, or to taste
- 6 cloves garlic, peeled
- 2 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon fish sauce, or to taste
- 2 bay leaves
- 1 star anise
- 1 head cauliflower, chopped
- 4 green onions, chopped
- 1 cup basil leaves, fresh, chopped
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
- Bake short ribs in the preheated oven until browned, about 20 minutes.
- 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.
- Stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
- Stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. Increase heat to medium-high and bring to a simmer.
- 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.
- Remove Dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
- 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.
- Stir in cauliflower and cover Dutch oven. Cook until cauliflower is tender, about 5 minutes.
- 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.
07/26/2019
recipepes.com
short rib and cauliflower curry, recipe
PT15M
PT1H
5
455 calories
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