Curry Beef Short Ribs with Horseradish Sauce
Indulge in the rich, aromatic flavors of Curry Beef Short Ribs with Horseradish Sauce, a show-stopping dish that balances bold spice with creamy, zesty undertones. Tender beef short ribs are slow-braised in a luscious blend of coconut milk, curry powder, and warming aromatics like garlic and ginger, resulting in melt-in-your-mouth perfection. The savory braising liquid doubles as a flavorful sauce, while a dollop of tangy horseradish and sour cream adds a refreshing contrast. Perfectly paired with rice or mashed potatoes, this hearty, oven-braised recipe is ideal for family dinners or special occasions. Ready your Dutch oven and prepare to savor a comforting, globally-inspired meal that’s as satisfying as it is unforgettable.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 large carrot, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 1 14-ounce can coconut milk
- 2 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons prepared horseradish
- 1 cup sour cream
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (160°C).
Season the beef short ribs with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Sear the short ribs on all sides until browned. Remove them from the pot and set aside.
Lower the heat to medium and add the diced onion and carrot to the pot. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and ginger, cooking for an additional minute until fragrant.
Stir in the curry powder and tomato paste, cooking for 1-2 minutes to toast the spices and deepen the flavors.
Pour in the coconut milk, beef broth, and soy sauce, stirring to combine. Bring the mixture to a simmer.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
While the ribs are cooking, prepare the horseradish sauce. In a small bowl, combine the prepared horseradish, sour cream, and lemon juice. Mix well and refrigerate until ready to serve.
When the ribs are finished cooking, remove the pot from the oven. Carefully transfer the ribs to a serving platter and cover loosely with foil to keep warm.
If desired, skim excess fat from the surface of the braising liquid. Simmer the liquid over medium heat for 5-10 minutes to reduce and thicken slightly.
Serve the curry-braised short ribs over rice or mashed potatoes, spooning some of the braising liquid over the top. Garnish with chopped cilantro.
Serve the dish with a side of horseradish sauce for a zesty kick.
Nutrition Facts
Calories |
5780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 36.4 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 24062 mg | 1046% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 239.9 g | ||
| Protein | 351.6 g | 703% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 892 mg | 69% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 6950 mg | 148% | |
*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.
