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.

2 ratings
layout 2 comments


  • 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

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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.
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I followed the recipe to the letter, the beef was nice and tender at the end but the curry was so diluted that you couldn't taste any of the ingredients. it was like we had boiled beef in water. How can you taste 1 pinch of salt or 2tbsp of peanut butter in 1.1lt of water + coconut milk? it hadn't reduced because the lid was on... all in all a bit disappointing.



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!