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Angle shot of short ribs curry in a white dutch oven

Braised Beef Short Ribs Curry

Fall off the bone, tender, succulent braised short ribs in our most favorite Kerala style curry base with coconut milk.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Oven cooking time 2 hours 30 minutes
Total Time 3 hours
Servings 3 people
Calories 1105kcal
Author Manju


  • 3 lbs Beef short ribs about 6 pieces
  • Salt
  • 2 teaspoon Pepper corns
  • 5 tablespoon Oil enough to cover the base of the pan you are using
  • 8-10 Curry leaves
  • 2 teaspoon Minced Ginger
  • 6 cloves Garlic
  • 1 large Yellow Onion chopped
  • 6 cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 inch cinnamon
  • 2 star anise
  • 1 teaspoon black pepper corns
  • ½ teaspoon Turmeric powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 teaspoon ground fennel
  • 2 medium Tomatoes diced
  • 1 can Coconut milk 15 oz
  • ¼ cup Cilantro minced


  • Season beef generously with salt and crushed black pepper and keep aside.
  • Preheat the oven to 325F.
  • Heat oil in a cast iron pan over medium high heat. Cook ribs, in batches if needed, about 3-4 mins on each side, till browned.
  • Remove the ribs to a plate.
  • Reduce heat to medium. Add more oil and toss in the curry leaves, ginger, garlic and onions. Saute till onions soften.
  • Crush together cinnamon, green cardamom, black cardamom, star anise, black peppercorns and cloves together to a coarse powder. This is your garam masala.
  • Add the crushed garam masala, turmeric powder, coriander powder, cumin powder, fennel powder and salt. Saute well till the raw scent of spices go away, about 2 mins.
  • Add chopped tomatoes, mix well and saute till it softens and the whole thing in the pan becomes saucy.
  • Add coconut milk, taste check for seasonings and let it come to a simmer.
  • Now add the short ribs in a single layer, meat side down.
  • Cover and braise in the oven for about 2 hrs, until the ribs are fork tender.
  • Garnish with minced cilantro and more curry leaves. Serve hot with naan, rice or over polenta.


  • Season the short ribs before you brown them and then season the curry base as well. Layers of seasoning is the best way to get all those flavors in.
  • When browning the meat, let it sit in the pan in a single layer, and cook on one side for 3-4 minutes before you flip them over. That is the best way to get a good sear. Be patient.
  • Use a nice wide cast iron pan or dutch oven so all the short ribs can stay in one layer and you can use the same pan to put it in the oven to cook low and slow.
  • It needs at least 2 hrs of cooking in the oven. 2 ½ - 3 hrs would be ideal.
  • If the fat is too much for you, don't trim the fat from the beef. It helps to keep the meat moist when cooking for a long time. Instead, make ahead and chill in the refrigerator. The fat will form a nice layer on top and you can skim that off before reheating the curry to serve it.
  • To reheat, keep it out from the fridge for 30 mins or so to get to almost room temperature and then heat in the oven or on the stove top.


Serving: 2short ribs | Calories: 1105kcal | Carbohydrates: 20g | Protein: 69g | Fat: 85g | Saturated Fat: 40g | Cholesterol: 195mg | Sodium: 244mg | Potassium: 1850mg | Fiber: 5g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 72mg | Calcium: 136mg | Iron: 13mg