Braised Short Ribs With Onions and Curry Leaves

Name: Braised Short Ribs With Onions and Curry Leaves
Yield: 4 Servings
Ingredients: 3 lb. bone-in beef short ribs; Kosher salt; 2 Tbsp. ghee or clarified butter; 3 large onions, thinly sliced; 4 garlic cloves, finely grated; 1 2"-piece ginger, peeled, finely grated; ¼ cup tomato paste; 3 Tbsp. garam masala; 3 Tbsp. ground coriander; 2 tsp. paprika; 1 tsp. cumin seeds; 1 tsp. ground turmeric; 3 sprigs fresh curry (about 30 leaves); ½ cup fresh or frozen grated coconut or dried unsweetened coconut; 2 lb. medium Yukon Gold potatoes, halved lengthwise; ¼ cup extra-virgin olive oil; Freshly ground black pepper; Cilantro leaves with tender stems and lime wedges (for serving)

By Rachel Gurjar

August 10, 2021

Braised Short Ribs With Onions and Curry Leaves Recipe

Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Two ingredients make these braised short ribs stand out: fresh coconut and curry leaves. Unlike dried coconut, the fresh stuff doesn’t need to be toasted to bring out its natural nutty and sweet flavors (though dried will work just fine here in a pinch). Fresh curry leaves impart a subtle citrusy, nutty, lemongrass-like taste unlike anything else and are an excellent contrast to the richness of the ribs. They are readily available online if you can’t find them at a local market. This is our answer to the classic big, meaty braise.

What you’ll need

Dutch Oven
$100 At Amazon
Microplane Grater
$18 At Amazon
Rimmed Baking Sheet
$33 At Amazon

Recipe notes

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