Indian-style slow-cooked short ribs.



Recipe Summary

25 mins
3 hrs 50 mins
4 hrs 15 mins
4 pounds ribs


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Substitute Kashmiri chile powder for the paprika if desired.

Substitute chicken stock for the beef stock if desired.

Nutrition Facts

795 calories; protein 34g 68% DV; carbohydrates 15.8g 5% DV; fat 65.2g 100% DV; cholesterol 211.8mg 71% DV; sodium 313.7mg 13% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
Absolutely amazing. I used beef back ribs and marrow bones and had so much I needed 64oz of beef stock. I added extra curry powder paprika and ginger paste for the difference. I didn t have a Dutch oven so it all went in a stock pot on medium low for 2.5 hours. Serving it over rice. Definitely making this often. Read More