CURRIED BEEF SHORT RIBS RECIPES

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CURRIED BEEF SHORT RIBS (SLOW COOKER) RECIPE - FOOD.COM



Curried Beef Short Ribs (Slow Cooker) Recipe - Food.com 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.

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 6 serving(s)

Number Of Ingredients 15

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.

Nutrition Facts : Calories 761.9, FatContent 56.6, SaturatedFatContent 24, CholesterolContent 114.9, SodiumContent 749.2, CarbohydrateContent 35.5, FiberContent 0.6, SugarContent 2.4, ProteinContent 25.3

CURRIED SHORT RIBS - NONTRADITIONAL NIHARI RECIPE | ALLRECIPES



Curried Short Ribs - Nontraditional Nihari Recipe | Allrecipes image

Indian-style slow-cooked short ribs.

Provided by Amin

Categories     World Cuisine    Asian    Indian

Total Time 4 hours 15 minutes

Prep Time 25 minutes

Cook Time 3 hours 50 minutes

Yield 4 pounds ribs

Number Of Ingredients 18

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, CarbohydrateContent 15.8 g, CholesterolContent 211.8 mg, FatContent 65.2 g, FiberContent 3.5 g, ProteinContent 34 g, SaturatedFatContent 25.3 g, SodiumContent 313.7 mg, SugarContent 3.5 g

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