Curried Short Ribs
This recipe is perfect for when you want a great meal but have limited time. The aromatic flavors will bring the curious to the kitchen. Note: If using Back Ribs, reduce cooking time to one hour.
- 2 - teaspoons curry powder
- 1 - teaspoon ground ginger
- ½ - teaspoon sea salt
- 2 – cups apple cider, heated
- ½ - tablespoon olive oil
- 4 - tablespoons unsalted butter
- 1 – onion, peeled and chopped
- ½ – butternut squash, peeled & cubed
- salt and pepper
- 1 – can coconut milk
- 1 – tablespoon tamari
- 2 – teaspoons brown sugar
- 2 – cloves garlic, chopped
- 2 – teaspoons red pepper flakes
- zest and juice of one lemon, separated
- 2 – teaspoons curry powder
- fresh cilantro or basil, chopped
Ingredients for Ribs:
Ingredients for Vegetables & Curry:
Curried Short Ribs
Rinse the ribs under cold water and pat dry. Place the ribs a pan, spacing them apart.
Mix curry powder, ginger, and salt together.
Rub the spice mixture into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
Preheat the oven to 350°.
Bake the ribs, uncovered, for 15 minutes.
Add the hot cider and cover with foil. Braise for 1½ hours. Check meat for tenderness. If not done to desired consistency, continue to braise for another 20 minutes or until preferred tenderness is reached.
While the ribs are braising, prep the squash, onions, and curry sauce ingredients.
Remove the ribs from the oven and turn over so the tops are now in the pan juices. Cover and allow to rest for 10 minutes.
Transfer the ribs to a cutting board and cut each strip in between the bone. Cover while making the sauce.
In a skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter. Add the onion and the squash and season with a bit of salt and pepper. Sauté until al dente.
While vegetables are cooking, mix the coconut milk, tamari, and brown sugar together and set aside.
Remove vegetables from the pan and transfer to a plate. Add the remaining 2 tablespoons of butter to the pan, along with the chopped garlic and red pepper flakes. Give a quick sauté before adding the lemon zest and curry powder. Stir and sauté for a couple of minutes.
Stir in the coconut milk mixture and bring to a light boil.
Whisk in the lemon juice and return the vegetables to the skillet and stir to coat.
Nestle the cut short ribs into the skillet and heat for about 3 to 4 minutes.