Short Rib and Cauliflower Curry

Short Rib and Cauliflower Curry

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Chef John 22750

"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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3 h 55 m servings 1144 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1144 kcal
  • 57%
  • Fat:
  • 98.3 g
  • 151%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  1. 13 Ratings

Most helpful positive review

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 ke...

Most helpful critical review

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

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 ke...

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 addi...

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 thi...

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, whiske...

Very good flavor!

Loved it. Had to use gravy beef as no short ribs available. Upped the curry paste. Such a tasy curry!

Well I forgot to take a photo because I ate them. Boyfriend and I loved the recipe. I made half the portion and had to add more coconut milk because there wasn't enough sauce. Was a good way ...

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. Free...

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...

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