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Beef Short Rib Curry with Coconut Rice

By Taverne Agency

Beef Short Rib Curry with Coconut Rice
Try this melt-in-your-mouth Slow Cooked Beef Short Rib Curry.

Discover the ultimate comfort food with this rich and aromatic Beef Short Rib Curry. Slow-cooked until tender, succulent beef falls effortlessly off the bone. This recipe infuses marbled short ribs with deep, warm spices and a velvety curry sauce. Perfect for cool evenings or weekend entertaining.  Paired with coconut rice or warm flatbreads, it’s a hearty, crowd-pleasing meal.

Beef Short Rib Curry Recipe

Makes 4-6 serves

Ingredients

  • 45ml canola oil
  • 2 cinnamon sticks
  • 2 star anise
  • 1 tsp fennel seeds
  • 1 large onion, finely chopped
  • 1 sprig fresh curry leaves
  • 4 garlic cloves, crushed
  • 3 tsp grated fresh ginger
  • ½ tsp ground turmeric
  • 30-45ml hot Durban masala mix
  • 2 tsp Kashmiri chilli powder
  • 1kg beef short ribs, cut into 4-5cm cube pieces
  • 1 x 410g can chopped tomatoes
  • 1-3 green chillies, seeded and sliced
  • 1 tsp garam masala
  • Fresh coriander, to serve
  • Coconut rice, to serve (see below)
  • Mango archer or lime pickle, to serve
  • Pappadams, fried to serve
  • 3 small tomatoes, seeded and finely chopped
  • ½ small red onion, finely chopped
  • 1 tbsp freshly chopped coriander

Method

  1. Heat a medium saucepan over a medium heat. Add the oil and the whole spices and fennel seeds, cook for 2 minutes, then add the onion and sauté for 3 minutes. Add the curry leaves and cook for another 2 minutes, then stir in the garlic and ginger and cook for 3 minutes.
  2. Add the turmeric, masala and chilli powder. Cook for a few minutes, stirring until fragrant.
  3. Add the meat to the saucepan and stir well. Add the tomatoes and then cover and simmer for 10 minutes. Add 500ml of water and bring to the boil. Reduce the heat, cover and simmer for 1–1½ hours or until the meat is tender.
  4. Add the fresh chillies and garam masala. Season with salt. Leave to stand for 10 minutes.
  5. Meanwhile, make the sambal, combine the tomatoes, onion and coriander in a medium bowl. Season with pepper. Serve curry with sambal, rice, pickle and pappadams.

Coconut Rice

Cook 300g basmati rice or other rice of your choice until tender. Drain and set aside. Heat 3 teaspoons of canola oil in a saucepan. Add 1½ tablespoon chopped cashew nuts or almonds and fry until golden. Remove from the pan and set aside. Heat another 25ml oil and add 1 teaspoon black mustard seeds, 1 seeded and chopped chilli (optional) and 2 teaspoons split lentils. Stir, then add 100g desiccated coconut. Fry until golden. Add the rice. Stir well and serve topped with the nuts.

Smart tip

For even richer results, sear the short ribs briefly before simmering. Add the green chillies gradually – start with one, then taste, to balance heat without overpowering the masala.

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