Prep 30 mins
Cook 2 hrs
Savory curry that will bring out the animal in you.
- 3 lbs short rib of beef (3-4 ribs)
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons ground ginger (if fresh use a bit less)
- 1⁄8 teaspoon black pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon nutmeg
- 1 teaspoon curry powder
- 2 tablespoons ghee (or olive oil, or any oil suitable for frying onions)
- 2 whole white onions, coarsely chopped
- 3 garlic cloves (smashed)
- 1 bunch scallion, chopped white & green (to garnish)
- 1 -3 cup water (start with two cups, add the last one with garlic)
- 1⁄16 teaspoon chili powder (optional)
- In a large deep saucepan heat ghee/oil, add 2 TBS of water, fry onions till tender and translucent. Do not burn or it will add a burnt flavor to the sauce.
- Remove onions.
- Wash and place ribs in same pan. Sear ribs on all sides till golden brown.
- Add 2 Cups of water to cover meat and heat till boiling. Scoop foam out of water with a large spoon. When water is practically clear, add onions. Bring back to a boil. Remove foam if you see more.
- When water boils again, add all dry ingredients (except chili powder if using)and mix well. Bring sauce to a boil. Sauce should cover or almost cover meat. Cap pan, reduce heat to a soft simmer and cook slowly for 1.5 - 3 hours, depending on the size of the ribs. (NOTE: IF your have ribs that are very different in size, I trim the meat off the bone, so my pieces are all about the same size. To avoid over cooking.).
- Stir the sauce every 20 - 30 minutes. Keep simmering, and be mindful that the seasoning may sink to the bottom. Keep heat low, to prevent any sticking/burning.
- When meat is almost falling off bone, add crushed garlic, and 1 cup of water, and return to a soft boil. Keep cap off, stirring frequently. Do not cook for more than 20 minutes to make sure the garlic stays at it's peak flavor. If the sauce isn't thick, boil faster to reduce, try not to increase time over 40 minutes, or you will kill your garlic. (Now you have to be extra careful not to burn it!).
- I usually taste the curry now to see if it needs the chili powder. I usually enjoy mild curry, but the chili powder adds a dimension to the sauce that really makes it memorable.
- I don't know how to measure a 16th, I use my pinky nail and add it a few grains at a time. After a good stir, taste the sauce. If it tastes hot now, it will be hotter after it has time to mature.
- After sauce is to the desired heat let simmer uncovered for 2 minutes, or until sauce is reduced. (Add more water if sauce is already thick). When done, turn off and cap. I let the sauce rest for an hour. When I am ready to serve, I bring it back up to a slow simmer, till it's nice and hot. That's when I make my rice or cous-cous and veggies. I stumbled on this heating and re-heating by accident. I noticed it made the sauce richer and more dimensional than eating it right when it was finished.
- You can serve this dish two ways.
- If I am alone I will satisfy my inner caveman and eat the meat right off the bone. On short ribs, there is a tendon that holds the meat to it. After an hour or two the rib bone may slip out of the meat. If this happens, I will take the rib out, cut the tendon off, and return the chunk to the sauce.
- You can also remove the meat prior to plating, shred, and return to sauce.
- After you plate, sprinkle chopped scallions over dish. It adds a bit of colour, and a lot of flavor. I usually leave a bowl of chopped scallions on the table, everyone goes back for seconds and thirds on them.
- NOTE#2: I have edited this recipe 3x, and now I feel it is just perfect. Also, if followed as written, and you do not shred the meat, the amount of curry sauce left over is perfect to store and add to dishes later in the week.
- Please make sure you remove all of the meat by straining it with a slotted spoon, if you intent to reserve it.