Braised Short Rib Curry

This Braised Short Rib Curry is the definition of comfort food. Tender short ribs are cooked low and slow, and paired with veggies in a creamy red curry sauce. If you’re looking for your next cozy meal, this is it!

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Why You’ll Love This Braised Short Rib Curry Recipe

Red curry paste has to be one of my favorite things to cook with. I love the flavor and when you pair it with creamy coconut milk in dishes like my red curry chicken soup or red curry meatballs it’s just so good.

I’ve been wanting to try combining red curry with one of my favorite cuts of beef – short ribs and the end result was something so incredible.

These braised short ribs are cooked low and slow, they always come out tender and flavorful, and the flavor of the red curry paste takes them to a whole new level.

What is Braising? 

Braising is one of my favorite ways to cook meats, especially meats that are a bit tougher and need longer cooking to become tender like chuck roast and short ribs.

Typically when braising, you sear the meat at a high temperature to develop flavor and then simmer the meat in a covered pot in a bit of liquid.

Recipe Ingredients

Bone-In Short Ribs: you’ll need 5 pounds of short ribs for this recipe. I prefer to use English-style short ribs and trim off any excess fat or connective tissue before using.

Rice Vinegar: this adds a sweet, slightly tangy flavor to the dish and helps deglaze the pan, allowing us to scrape all the delicious browned bits from the bottom. 

Veggies and Aromatics: yellow onion, carrot, garlic, and ginger infuse the meat with incredible sweet, savory flavor and transform this recipe into a complete meal. 

Red Curry Paste: the star of the show! Red curry paste is made with pepper, garlic, lemongrass, galangal (Thai ginger), and makrut (sometimes called kaffer) lime leaves along with several spices like coriander, turmeric, black peppercorn, and cumin. You can typically find it in the ethnic section of your local grocery store or head to your local Asian grocery store to find it. Any brand will work, but my personal favorites are Maesri Thai red curry paste or Mae Ploy red curry paste.

Beef Broth: I always use low-sodium beef broth so that I can control the amount of sodium in the dish. 

Lime Juice and Zest: this helps brighten the dish and adds more flavor.  

Canned Coconut Milk: I highly recommend using full-fat coconut milk for the creamiest texture and richest taste.

Helpful Kitchen Tools 

• Sharp Knife
• Cutting Board
• Dutch Oven 
• Measuring Cups
• Measuring Spoons

How to Make This Braised Short Rib Curry Recipe 

Step One: Preheat the oven to 330 degrees. 

Step Two: Next, heat a large Dutch oven over medium-high heat. While the Dutch oven is heating, liberally season the meatier side of the short ribs liberally with salt and pepper. 

Step Three: Once the Dutch oven is hot, add the olive oil. Then, place half the short ribs in the pot, seasoned side down. Liberally season the other side of the ribs with salt and pepper. Sear the short ribs for 4 to 5 minutes per side until they have developed a deep brown brust. Once seared, remove the short ribs from the Dutch oven, and repeat the process with the other half of the ribs. 

Step Four: Once all the short ribs have been seared and removed from the pan, turn the heat to low. 

Step Five: Next, lower the heat, add the rice vinegar to the Dutch oven, and deglaze the pan. Return the heat to medium, and add the onion, carrot, garlic, and ginger, and cook for 2 to 3 minutes. Then, add the red curry paste, and stir until well combined. 

Step Six: Return the short ribs to the pot, nestling them amongst the sautéed veggies. Pour the beef broth and lime juice into the pot. Then, place the lid on top, and transfer the ribs to the oven. Braise the short ribs at 300 degrees for 3 to 4 hours or until they are fork-tender, checking them for doneness after 2 hours. 

Step Seven: Once the short ribs are tender, remove the Dutch oven from the oven, and transfer it to the stove. Remove the short ribs, and set them aside. 

Step Eight: Next, use a spoon to skim the excess oil from the top of the braising liquid. Then, heat the Dutch oven to medium heat, and bring the braising liquid to a gentle simmer. Add in the sliced peppers, coconut milk, and lime zest, stirring until well combined. Give the curry sauce a taste, and add additional salt or lime juice to taste.

Step Nine: Return the short ribs to the pot, nestling them in the curry sauce. Simmer for a few additional minutes to ensure everything is heated through before turning off the heat. 

Step Ten: Serve your short rib curry warm topped with plenty of fresh herbs! 

Ways to Serve

I serve this braised short rib curry over cilantro lime white rice to soak up every last bit of that red curry sauce.

How to Store and Reheat 

Store: You can store leftover short rib curry right in the Dutch oven or in another airtight container in the fridge for up to 3 days.

Freeze: Once cool, transfer the short rib curry to a freezer-safe storage container, and freeze for up to 2 months. Thaw in the fridge overnight when you’re ready to serve.

Reheat: I like to reheat the short ribs on the stovetop by simmering over medium-low heat until everything is heated through. You can also reheat them in the microwave.

More Delicious Comfort Food Recipes

• Cozy Apple Cider Braised Pork 
• Mississippi Pot Roast
• Dutch Oven Pot Roast
• One Pot Chicken Stew
• Hearty Beef Stew
• Chicken Pot Pie with Biscuits

I hope you give this Braised Short Rib Curry recipe a try! It’s cozy, comforting, and great for a crowd. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat