You are here

Braised Curried Short Ribs

Andrian's picture
Would you like to prepare Braised Curried Shortribs at home? This recipe is best for your preparation. I am telling this because I had tried this recipe personally on my son’s birthday. Everybody appreciated the dish and I proved myself to be a good cook in my family. You will love this Braised Curried Shortribs Recipe.
Ingredients
  Beef stock 1 1⁄2 Cup (24 tbs)
  Oranges 4 Large
  Sugar 1⁄4 Cup (4 tbs)
  Cognac 1⁄4 Cup (4 tbs) (flamed for making the Sauce Bigarade)
  Butter 4 Tablespoon
  Salt To Taste
  Pepper To Taste
  Beef shortribs/Cut them into individual ribs 6 Pound, if you got a slab of ribs
  Roma tomatoes 2 , roughly cut
  Onion 1⁄2 , roughly cut
  Garlic 6 Clove (30 gm), roughly cut
  Ginger root 1 Small, roughly cut
  Bacon strips 6
  Soy sauce 1⁄2 Cup (8 tbs)
  Worcheshire sauce 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Seasoning salt To Taste
  Cinnamon To Taste
Making a quick beef stock:
  Beef bones 2 Pound
  Leftover bacon 1 Cup (16 tbs) (Leftover from layering the roasting pan)
  Roma tomatoes 2 , roughly chopped
  Onion 1 , roughly chopped
  Garlic 5 Clove (25 gm), roughly chopped
  Celery stalks 4 , roughly chopped
  Red wine 2 Tablespoon
  Bouquet garni 1 (Marjoram)
Directions

In a food processor, blend all the peppers and coriander seed together until powdery.

Add the remaining ingredients, except for the paste.

Blend until it is pastelike. Add the curry paste and mix together.

Rub some salt and pepper into the ribs. Coat them in the curry paste. Layer the bottom of your roasting pan with the bacon.

Layer the ribs into the pan. Dilute the honey with a quart of water and add enough to fill the pan up 1/4 way. Drizzle the remaining liquid ingredients over the top of the ribs. Sprinkle the remaining ingredients over the top.

Cover with foil and bake at 325F for about 4 1/2 to 5 hours. Afterwards, remove the foil and broil for about 10-15 minutes.

Add enough red wine to deglaze the pan and dissolve the sucs. Add enough water to just cover the vegetables.

Simmer for 1 1/2 hours, and season with salt/pepper. Strain through a fine mesh and let reduce by 1/2.

Stir until the sugar is dissolved and starts boiling.

Let it cook until it turns a caramel color, at which point remove from heat.

Carefully pour in the vinegar and let it dissolve into the caramel.

Juice the oranges, and let it simmer until the juice reduces by 1/2.

Stir in the beef stock and flamed cognac.

Let it reduce until it is a syrup-like consistancy.

In the meantime, juilenne some orange zest and blanch them in boiling water until soft.

Once thickened, strain the sauce, and finish off with a monter au beurre - slowly stir in the butter - and the orange zests.

Serve the sauce over the ribs and enjoy the burnt anus you'll be having in the morning.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Beef
Preparation Time: 
70 Minutes
Cook Time: 
180 Minutes
Ready In: 
250 Minutes
Servings: 
10

Rate It

Your rating: None
3.983335
Average: 4 (3 votes)