Short Rib and Cauliflower Curry Recipe -
Short Rib and Cauliflower Curry Recipe
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Curried Short Ribs and Cauliflower
See how to make curried beef short rib, American-style. See more
  • READY IN ABOUT 4 hrs

Short Rib and Cauliflower Curry

Recipe by  

"This simple, braised beef short ribs recipe combines the best of our country's classic stews with the exotic spices we associate with the cuisine of Asia."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs 45 mins

    3 hrs 55 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with aluminum foil; oil lightly.
  3. Place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
  4. Bake short ribs in the preheated oven until browned, about 20 minutes.
  5. 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.
  6. Stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
  7. Stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. Increase heat to medium-high and bring to a simmer.
  8. 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.
  9. Remove Dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
  10. 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.
  11. Stir in cauliflower and cover Dutch oven. Cook until cauliflower is tender, about 5 minutes.
  12. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2012

This is a great generic curry recipe for the braise king: beef short ribs. In the heat of summer, I browned the ribs over charcoal, getting a good carmelization, losing some of the fat, and adding a subtle smokey flavor. Since the chef advises tasting and adjusting flavors, the rest of the recipe is right on target. Served with an aromatic basmati rice cooked with cardamom pods and whole cloves, this was a hit with my wife.

Most Helpful Critical Review
Nov 24, 2013

Lots of work but was very disappointing. Extremely bland even with 3x the spices.


9 Ratings

Dec 02, 2013

This made a terrific Sunday dinner! One of those recipes that makes the whole house smell good while making. Also because there is no starch, you don't feel bogged down after eating. Definite keeper!

Oct 03, 2012

This was the first short rib recipe I ever tried, and it's still one of my favorites. I add carrots and potatoes to make it a cross between curry and beef stew. I also use curry powder, whisked into the veg oil in the recipe, instead of curry paste. This is a hit with the hubby.

Sep 14, 2014

Great way to use short ribs. Used diced tomatoes in place of the tomato paste. Enjoyed trying some new spices - star anise and garam masala. Wonderful Fall comfort food served with rice. Freezes well for future dinners.

Aug 14, 2014

Just tried this recipe, but used a slow cooker. Added at least 3 more tablespoons of red curry for more flavor. Removed the meat. Separated the fat from the liquid. Boiled the cauliflower in the liquid for 5 minutes. Then finished reducing the liquid and added a small amount of cornstarch to thicken. Delicious and flavorful.

Dec 12, 2012

This was REALLY good. My traditional Irish family really enjoyed it - even my husband who doesn't really like cauliflower. I followed recipe exactly. If you want a spicier dish I would suggest adding more red curry paste and/or cayenne pepper. I would definitely make this again.

Oct 27, 2012

Oh my goodness! This was crazy good, 10 stars good. I had about 3 lbs of boneless short ribs and used Vindaloo curry powder instead of the red curry paste and this was wonderful! The only thing I may do differently next time is double the amount of sauce. I also didn't think to review the video once again before making this dish and did not cover the Dutch oven when it went into the oven (the printed recipe did not specify this detail) and my cauliflower took 15 minutes on the stovetop instead of the 5 mentioned in the recipe. I almost skipped the star anise because it smelled like liquorice, but I am so glad I stuck with the recipe as written. This is definitely a keeper and will be made often in our home. Thank you so much for sharing!


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  • Calories
  • 1144 kcal
  • 57%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 98.3 g
  • 151%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 48.9 g
  • 98%
  • Sodium
  • 856 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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