Best Curried Short Ribs Nontraditional Nihari Recipes
MASSAMAN CURRY SHORT RIBS
This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!
Provided by Brittaney Bunjong
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
- Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
- Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
- Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 6.3 g, Cholesterol 46.5 mg, Fat 38.7 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 23 g, Sodium 968.1 mg, Sugar 1 g
CURRIED BEEF SHORT RIBS (SLOW COOKER)
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.
Provided by JackieOhNo
Categories Curries
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
CURRY BEEF SHORT RIBS WITH HORSERADISH SAUCE
This is one of my main stand ins during winter months when I crave slow cooked flavors of beef. Horseradish and hint of curry may sound strange, but these two flavors go extremely well together. This recipe is not a beef curry recipe. Instead, a small amount of curry is used as a backdrop flavoring only....just a hint of curry and not meant as a curry dish. I love this simple rustic dish. It is a bit Asian and mostly Western inspired. Do not use Asian/Korean style thin beef short ribs used mainly for quick grilling. Although other cuts of beef will work (cubed), beef short ribs is best for this recipe. This recipe will work really well in crock pot too.
Provided by Rinshinomori
Categories Meat
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine flour, salt and pepper. Coat beef short ribs with flour mixture lightly.
- Heat 2 T oil oil in a large saute pan over medium high heat and brown beef short ribs until nicely browned on all sides. Do in batches. Remove and set aside.
- In a large baking pan with a cover or roaster with a cover or foil, combine onions, Worcestershire sauce, curry, molasses, water, and ginger. Place beef short ribs in the mixture and cover snugly. Bake 1 1/2 - 2 hours.
- Remove from oven and let stand a few minutes. In a small bowl, combine sour cream and horseradish.
- Serve beef short ribs with a horseradish and sour cream sauce.
- Itadakimasu!
Nutrition Facts : Calories 777.7, Fat 70.8, SaturatedFat 30.6, Cholesterol 144.2, Sodium 722.9, Carbohydrate 8.1, Fiber 0.8, Sugar 3.2, Protein 25.9
CURRIED BEEF SHORT RIBS
Make and share this Curried Beef Short Ribs recipe from Food.com.
Provided by dicentra
Categories Meat
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper.
- Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
- Add shallots, garlic, and ginger to pan; sauté 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 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 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice.
- Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
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