Short Rib And Cauliflower Curry Recipes

SHORT RIB AND CAULIFLOWER CURRY

Steps:

• Season short ribs, dust with flour, and brown on all sides in olive oil in a large Dutch oven. Remove and set aside as you sauté onion, garlic, ginger, and lemongrass. Right before the mixture is browned, add red curry paste. Deglaze bottom of Dutch oven with beer. Add chicken broth and stir (get all those brown bits!). Add back the short ribs (and any juice), cover, and let simmer on very low heat-"warm" setting- on stovetop for 1½ to 2 hours. (You can also braise in 225˚ oven for 2 hours, but I like to roast my veggies during this wait time.)
• Preheat oven to 425°. Cut cauliflower horizontally into about 4 discs, season and lightly coat with olive oil and a curry powder or spice mix of choice, and spread out on a sheet pan. Wash and cube sweet potatos, coat lightly with olive oil, spread out on a second sheet pan. Roast veggies for about 30 minutes while you make the daikon pickles (see below).
• When the short ribs are done, remove them from the Dutch oven, add coconut milk and lime juice, return to simmer, and then strain the sauce into a pitcher. In the Dutch oven, make a quick roux following advice under the Gravy on page 2Slowly stir in the strained broth, and cook until it's gravy.
• To serve: Pour some curry gravy into each bowl, then add discs of roasted caulifl ower, short ribs, more curry gravy, then roasted sweet potato and any loose bits of caulifl ower. Garnish with pickled daikon, cilantro leaf, and lime zest. Serve piping hot to drooling guests, off ering extra gravy on the side.

SHORT RIB AND CAULIFLOWER CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil; oil lightly.
• Place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
• Bake short ribs in the preheated oven until browned, about 20 minutes.
• Combine onion, tomato paste, vegetable oil, and red curry paste in a large Dutch oven over medium heat until onion begins to soften, about 3 minutes.
• Stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
• Stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. Increase heat to medium-high and bring to a simmer.
• Transfer browned short ribs into coconut milk mixture. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until ribs are tender when pierced with a fork, 3 hours.
• Remove Dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
• Return Dutch over to the stove top over high heat. Skim fat from top as it begins to boil and remove any bones that may have fallen from the meat.
• Stir in cauliflower and cover Dutch oven. Cook until cauliflower is tender, about 5 minutes.
• Remove bones from short ribs and place meat in the Dutch oven. Stir in green onions and basil leaves; season with salt and pepper to taste.

SHORT RIB AND CAULIFLOWER CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil; oil lightly.
• Place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
• Bake short ribs in the preheated oven until browned, about 20 minutes.
• Combine onion, tomato paste, vegetable oil, and red curry paste in a large Dutch oven over medium heat until onion begins to soften, about 3 minutes.
• Stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
• Stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. Increase heat to medium-high and bring to a simmer.
• Transfer browned short ribs into coconut milk mixture. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until ribs are tender when pierced with a fork, 3 hours.
• Remove Dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
• Return Dutch over to the stove top over high heat. Skim fat from top as it begins to boil and remove any bones that may have fallen from the meat.
• Stir in cauliflower and cover Dutch oven. Cook until cauliflower is tender, about 5 minutes.
• Remove bones from short ribs and place meat in the Dutch oven. Stir in green onions and basil leaves; season with salt and pepper to taste.

ROASTED SHORT RIBS WITH CAULIFLOWER AND CELERY

Steps:

• For the short ribs:
• Place racks in upper and lower thirds of oven and preheat to 275°F. Slice garlic, sprinkle with salt, and mash to a paste on a cutting board using the side of a chef's knife; place in a small bowl. Mix in rosemary, oil, soy sauce, and red pepper flakes.
• Season ribs generously with salt and pepper and place in a medium cast-iron skillet. Coat all over with garlic paste and cover skillet tightly with foil. Cook on upper rack in oven, checking for doneness after 1 1/2 hours, until meat is fork-tender and falling off the bone, 2 1/2-3 hours. Remove from oven.
• For the cauliflower purée:
• Meanwhile, place cauliflower in a small baking dish. Rub all over with oil; season with salt and pepper. Cover with foil and place in oven next to ribs. Bake until cauliflower is very easily pierced with a paring knife, 1 1/2-2 1/2 hours.
• Transfer hot cauliflower to a blender and add cream. Blend until very smooth; season with salt and pepper. Place in a medium saucepan and keep warm over low heat.
• For the salad and assembly:
• While the ribs and cauliflower are cooking, scatter hazelnuts on a rimmed baking sheet and toast on bottom rack, tossing once, until golden brown, 30-35 minutes. Let cool, then rub together in a kitchen towel to remove skins, if using skin-on nuts. Coarsely chop and set aside.
• Increase oven temperature to 450°F. Uncover ribs and return to oven, placing on top rack. Roast, basting with fat from skillet every couple of minutes, until a deep brown crust develops, 12-15 minutes.
• Toss celery, celery leaves, parsley, and reserved hazelnuts in a medium bowl to combine. Drizzle with oil and vinegar and toss to coat; season celery salad with salt and pepper.
• Serve short ribs over cauliflower purée with celery salad on top.

SHORT RIBS SLOW-ROASTED IN COCONUT MILK RECIPE

Steps:

• Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10-15 minutes. Let cool.
• Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
• Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3-3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2-2 1/2 hours longer.
• Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.