Braised Beef Short Rib Curry Recipe | Abel & Cole

Braised Beef Short Rib Curry

Cooking time
Serves3-4 people
Braised Beef Short Rib Curry

A fragrant braise of organic beef short ribs bubbled in a rich, spicy homemade curry sauce flavoured with leafy herbs, garlic, fresh chilli and creamy peanut butter. Served with a side of sticky white rice.

1 rating
layout 1 comment

Ingredients

  • A bulb of garlic
  • A large thumb of ginger
  • 2 chillies
  • 3 limes
  • 1-2 tbsp demerara sugar
  • 1 tbsp brown rice vinegar
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • A large handful of coriander
  • A large handful of mint
  • 600g beef short ribs
  • 1.5 ltrs boiling water
  • 400g coconut milk
  • 2 tbsp peanut butter
  • 1 chicken stock cube
  • 2 carrots
  • 400g risotto rice

Prep: 25 mins | Cook: 3 hrs 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. First make your curry paste. Peel the garlic and ginger and add them to a food processor. Roughly chop the chillies and add them to the processor. Grate in the lime zest and squeeze in the juice of 2. Add 1 tbsp demerara sugar, 1 tbsp brown rice vinegar, 1 tbsp olive oil and a pinch of salt and pepper. Add most of the coriander and mint and blend into a green curry paste.
2. Pour 2 tbsp olive oil into a large pan and warm on a high heat. Rub the beef ribs with a pinch of salt and pepper and add them to the hot pan. Fry in the pan for 4-5 mins per side, till the ribs are golden brown. Pour in 700ml boiling water and 400ml coconut milk. Stir in the curry paste and add 2 tbsp peanut butter. Crumble in the stock cube. Bring to the boil, then cover the pan with a lid and simmer very gently for 2 hours.
3. Meanwhile, peel and thickly slice the carrots into 1cm slices. After the curry has cooked for 2 hrs, add the carrots to the curry. Simmer for 1 hr 30 mins, till the beef is very tender.
4. When the curry has about 20 mins remaining, tip the rice into a medium pan. Pour in 800ml boiling water. Add a pinch of salt. Cover. Bring to the boil, then turn the heat down and very gently cook for 15-20 mins till the water has been absorbed and the rice is sticky. Take off the heat.
5. Just before serving the curry, stir in 1 tbsp demerara sugar (optional) the juice from the remaining lime along with the leftover herbs. Spoon into bowls and serve with plenty of rice on the side.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

CuriousCook

Rating

I very much enjoyed this recipe, yummy and warming, and a bit richer than I expected (in a good way). I had more mint than coriander and I think that gave it an extra-hint of freshness. Will definitely make this again!