Curried Beef Short Ribs Slow Cooker
Transform your dinner routine with these irresistibly flavorful Curried Beef Short Ribs made effortlessly in a slow cooker. This recipe combines fall-off-the-bone tender short ribs with a rich, aromatic curry sauce infused with spices like turmeric, cumin, and cayenne pepper, balanced by creamy coconut milk. Slow-cooked alongside vibrant carrots and red bell peppers, every bite delivers a satisfying blend of warmth and depth. Perfect for meal prepping or a cozy family dinner, these curried ribs pair beautifully with steamed rice or fluffy naan. Garnished with fresh cilantro and a squeeze of lime, this dish is a showstopper packed with bold flavors and minimal effort.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 can (13.5 ounces) coconut milk
- 3 large carrots (peeled and cut into chunks)
- 1 large red bell pepper (sliced)
- 0.25 cup cilantro (chopped, for garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Season the beef short ribs generously with kosher salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Transfer the seared short ribs to the slow cooker.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic, ginger, curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for 1 minute until aromatic.
Add the tomato paste to the skillet and stir to combine with the spices. Cook for another 1-2 minutes. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes.
Pour the contents of the skillet over the short ribs in the slow cooker. Add the coconut milk, carrots, and red bell pepper to the slow cooker and stir gently to combine.
Cover the slow cooker and cook on low for 7 hours (or high for 4-5 hours), until the beef is tender and pulls apart easily with a fork.
Once cooked, skim off any excess fat from the surface of the sauce if needed. Taste the sauce and adjust seasoning with additional salt if necessary.
Serve the curried beef short ribs over steamed rice or with naan bread, topping with fresh chopped cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
