Curried Short Ribs - Nontraditional Nihari Recipe

Name: Curried Short Ribs - Nontraditional Nihari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds bone-in beef short ribs; 1 pound beef bone marrow; 5 tablespoons canola oil, divided; salt and ground black pepper to taste; 1 cup minced onion; 2 tablespoons ginger garlic paste; 2 tablespoons tomato paste; 3 tablespoons curry powder; 2 tablespoons ground paprika; 1/2 cup all-purpose flour; 1 (32 ounce) carton beef stock; 8 allspice berries, or more to taste; 2 bay leaves; 1 tablespoon garam masala; 2 limes, cut into wedges; 1 bunch cilantro, chopped, or to taste; 2 serrano peppers, sliced into rings, or to taste; 1 (1 inch) piece fresh ginger, cut into matchsticks, or to taste

Servings: persons

4 pounds bone-in beef short ribs
1 pound beef bone marrow
5 tablespoons canola oil, divided
salt and ground black pepper to taste
1 cup minced onion
2 tablespoons ginger garlic paste
2 tablespoons tomato paste
3 tablespoons curry powder
2 tablespoons ground paprika
1/2 cup all-purpose flour
1 (32 ounce) carton beef stock
8 allspice berries, or more to taste
2 bay leaves
1 tablespoon garam masala
2 limes, cut into wedges
1 bunch cilantro, chopped, or to taste
2 serrano peppers, sliced into rings, or to taste
1 (1 inch) piece fresh ginger, cut into matchsticks, or to taste

1
Preheat oven to 300 degrees F (150 degrees C).
2
Pat short ribs and bone marrow dry with paper towels. Drizzle 1 tablespoon canola oil on top; season with salt and pepper.
3
Preheat a Dutch oven over medium-high heat. Cook short ribs and bone marrow in batches until browned, 3 to 4 minutes per side. Transfer to a large plate, reserving melted beef fat in the Dutch oven.
4
Heat 1/4 canola oil in the Dutch oven over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomato paste and ginger garlic paste; cook for 2 minutes. Stir in curry powder and paprika; cook for 2 minutes.
5
Reduce heat to medium. Add flour to the onion mixture, stirring constantly. Pour in beef stock, stirring to break up any clumps that form. Add allspice berries and bay leaves. Return ribs and bone marrow to the Dutch oven, ensuring they are immersed in the stock. Bring to a boil; sprinkle garam masala over the top. Cover Dutch oven tightly.
6
Bake in the preheated oven until meat falls off the bone when pulled with a fork, 3 1/2 to 4 hours. Garnish with lime wedges, cilantro, serrano peppers, and ginger.

1753

kcal

Calories

117

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 pounds bone-in beef short ribs, 1 pound beef bone marrow, 5 tablespoons canola oil, divided, salt and ground black pepper to taste, and more.

Yes, Curried Short Ribs - Nontraditional Nihari falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Short Ribs - Nontraditional Nihari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions