short rib and cauliflower curry

Ingredients

• Servings: 4
• 4 pounds beef short ribs
• 1 teaspoon garam masala
• salt and freshly ground pepper to taste
• 1 pinch ground cayenne pepper, or to taste
• 1 onion, chopped
• 2 tablespoons tomato paste
• 2 teaspoons vegetable oil
• 1 teaspoon red curry paste, or to taste
• 6 cloves garlic, peeled
• 2 cups chicken broth
• 1 cup coconut milk
• 1 teaspoon fish sauce, or to taste
• 2 bay leaves
• 1 star anise
• 1 head cauliflower, chopped
• 4 green onions, chopped
• 1 cup basil leaves, fresh, chopped

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 45 mins

Ready Time: 3 hrs 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a baking sheet with aluminum foil; oil lightly.
• place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
• bake short ribs in the preheated oven until browned, about 20 minutes.
• 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.
• stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
• stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. increase heat to medium-high and bring to a simmer.
• 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.
• remove dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
• 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.
• stir in cauliflower and cover dutch oven. cook until cauliflower is tender, about 5 minutes.
• 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.