Curried Short Ribs Nontraditional Nihari Recipes
CURRIED SHORT RIBS - NONTRADITIONAL NIHARI
Indian-style slow-cooked short ribs.
Provided by Amin
Categories Indian Recipes
Time 4h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pat short ribs and bone marrow dry with paper towels. Drizzle 1 tablespoon canola oil on top; season with salt and pepper.
- Preheat a Dutch oven over medium-high heat. Cook short ribs and bone marrow in batches until browned, 3 to 4 minutes per side. Transfer to a large plate, reserving melted beef fat in the Dutch oven.
- Heat 1/4 canola oil in the Dutch oven over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomato paste and ginger garlic paste; cook for 2 minutes. Stir in curry powder and paprika; cook for 2 minutes.
- Reduce heat to medium. Add flour to the onion mixture, stirring constantly. Pour in beef stock, stirring to break up any clumps that form. Add allspice berries and bay leaves. Return ribs and bone marrow to the Dutch oven, ensuring they are immersed in the stock. Bring to a boil; sprinkle garam masala over the top. Cover Dutch oven tightly.
- Bake in the preheated oven until meat falls off the bone when pulled with a fork, 3 1/2 to 4 hours. Garnish with lime wedges, cilantro, serrano peppers, and ginger.
Nutrition Facts : Calories 794.7 calories, Carbohydrate 15.8 g, Cholesterol 211.8 mg, Fat 65.2 g, Fiber 3.5 g, Protein 34 g, SaturatedFat 25.3 g, Sodium 313.7 mg, Sugar 3.5 g
ROASTED SHORT RIBS FROM KENYA
Posted for ZWT, but I haven't made it yet. The recipe didn't specify amounts on the spices, but I would guess between 1/8 - 1/2 teaspoon of each, then more to taste later if needed. Also, I guessed on the servings and the time, and I didn't include the marinating time in the time requirements.
Provided by puppitypup
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except short ribs and mix well. Add meat, stir to coat and let marinate for at least one hour.
- Grill meat or broil it in oven.
- Serve with Ugali (cornmeal porridge).
Nutrition Facts : Calories 590.1, Fat 54.8, SaturatedFat 23.8, Cholesterol 114.9, Sodium 74.3, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 21.9
CURRIED SHORT RIBS - NONTRADITIONAL NIHARI
Indian-style slow-cooked short ribs.
Provided by Amin
Categories Indian Recipes
Time 4h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pat short ribs and bone marrow dry with paper towels. Drizzle 1 tablespoon canola oil on top; season with salt and pepper.
- Preheat a Dutch oven over medium-high heat. Cook short ribs and bone marrow in batches until browned, 3 to 4 minutes per side. Transfer to a large plate, reserving melted beef fat in the Dutch oven.
- Heat 1/4 canola oil in the Dutch oven over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomato paste and ginger garlic paste; cook for 2 minutes. Stir in curry powder and paprika; cook for 2 minutes.
- Reduce heat to medium. Add flour to the onion mixture, stirring constantly. Pour in beef stock, stirring to break up any clumps that form. Add allspice berries and bay leaves. Return ribs and bone marrow to the Dutch oven, ensuring they are immersed in the stock. Bring to a boil; sprinkle garam masala over the top. Cover Dutch oven tightly.
- Bake in the preheated oven until meat falls off the bone when pulled with a fork, 3 1/2 to 4 hours. Garnish with lime wedges, cilantro, serrano peppers, and ginger.
Nutrition Facts : Calories 794.7 calories, Carbohydrate 15.8 g, Cholesterol 211.8 mg, Fat 65.2 g, Fiber 3.5 g, Protein 34 g, SaturatedFat 25.3 g, Sodium 313.7 mg, Sugar 3.5 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.
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