Short Rib Coconut Curry

This very rich main is perfect over riced cauliflower, buckwheat groats or, more traditionally, rice. If you don't eat beef substitute eggplant and know that it will take much less time to come together.

Print this page


2 lbs beef or bison short ribs
2 tbsp Indian "curry" powder
1 onion, sliced thinly
4 cloves garlic, minced
1 lb carrots, cut into cubes
2 lbs red tomato or 1 28 oz can tomato
1 12 oz can coconut milk


  1. In a large pot or Dutch oven, heat a glug of oil over medium heat
  2. Season the short ribs all over with salt and pepper then brown on all sides then remove from the pan
  3. Add the curry powder and fry in the oil for 30 seconds
  4. Add the tomato, onion, garlic, and carrot and scrape up any browned bits on the pan
  5. Add the short ribs back into the pot and turn to low
  6. Cover and simmer until the short ribs are tender, up to 2 hours
  7. When tender add the coconut milk
  8. Taste and adjust the seasoning as desired