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Short Rib and Cauliflower Curry

Rated as 4.47 out of 5 Stars
57k

"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."
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Ingredients

3 h 55 m servings 1137
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 1137 calories; 98 16.9 48.4 186 318 Full nutrition

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Reviews

Read all reviews 25
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 addi...

Most helpful critical review

Lots of work but was very disappointing. Extremely bland even with 3x the spices.

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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 addi...

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 ke...

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 thi...

Just tried this recipe, but used a slow cooker. Added at least 3 more tablespoons of red curry for more flavor. Removed the meat. Separated the fat from the liquid. Boiled the cauliflower in...

Well I forgot to take a photo because I ate them. Boyfriend and I loved the recipe. I made half the portion and had to add more coconut milk because there wasn't enough sauce. Was a good way ...

Great way to use short ribs. Used diced tomatoes in place of the tomato paste. Enjoyed trying some new spices - star anise and garam masala. Wonderful Fall comfort food served with rice. Free...

This was REALLY good. My traditional Irish family really enjoyed it - even my husband who doesn't really like cauliflower. I followed recipe exactly. If you want a spicier dish I would sugges...

This was the first short rib recipe I ever tried, and it's still one of my favorites. I add carrots and potatoes to make it a cross between curry and beef stew. I also use curry powder, whiske...

The only change I made was to use turnips instead of cauliflower, which I added in the last 1 hour of cooking. Also, I checked the curry after every hour, and 2 hours was enough. The meat fell o...