Beef Rib Curry
I usually make this beef curry using flanken style beef ribs whenever my kids come home to visit. This is one of their favorite meat dishes. You can use your favorite cut of beef for this recipe but you should definitely try these beef ribs for their excellent beefy flavor.
They are ordinary ribs, but cut across the rib plate, in half inch thickness where each slice contains a few pieces of bone. Regular grocery stores have started carrying Flanken style ribs, but you can definitely find them at places like Walmart, Bj’s, Sam’s and some Asian supermarkets. You could trim off excess fat before cooking but a more efficient way to get rid of unwanted fat is by keeping the half cooked meat in the freezer for an hour. You can remove the excess fat by picking up the solidified fat from the top. Don’t discard the bones because the bone marrow definitely contributes to the flavor.
If you have an Instant pot, use it to cook the beef halfway. You can also use a pressure cooker or cook it on the stove, which will take longer.
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
- Flanken style beef ribs 3 lb
- Salt 1 tsp.
- Vinegar 3 tsp.
Cut the ribs in to 2 inch pieces. You will end up with some pieces with the bones attached and some without. Add salt and vinegar and cook until meat is halfway done. If you are using the Instant pot, it will take about 2 minutes at high pressure. (If you prefer to cook on the stove, it might take about an hour on low heat, covered.) When the time is up on Instant pot, turn it off and open the cooker using the natural release option.
Once the inner pot is cool enough to handle, transfer it to the freezer for about an hour or until the fat on the surface solidifies. Remove the pan from freezer. Pick up the solidified fat from the top and discard.
- Oil 4 tbs.
- Onion chopped 2 cups
- Garlic chopped 2 tbs.
- Ginger chopped 2.5 tbs.
- Green chili chopped 2 tbs.
- Salt 0.75 tsp.
While beef is in the freezer, chop all the aromatics. Add these ingredients into a 12 inch skillet and sauté at medium low heat until onion becomes translucent. Stir occasionally to prevent from sticking.
- Coriander powder 6 tsp.
- Red chili powder 3 tsp.
- Turmeric powder 1.5 tsp.
Turn the heat down to low and add coriander, red chili and turmeric. Continue cooking until fragrant.
Transfer the cooked meat to the skillet with the sauteed onion mixture. Continue cooking on medium heat, covered, for another forty minutes.
- Ground black pepper 1 tbs.
- Ground fennel seeds 2 tsp.
Add ground black pepper and fennel and mix well.
Continue cooking with the lid off until all the meat pieces are coated with thick gravy; about 5 to 10 minutes. At this point, the beef should be fully cooked.
- Shallot or onion 1 cup sliced
- Mustard seeds 2 tsp.
- Curry leaves 2 stalks
- Oil 2 tbs.
Heat oil in a small pan at medium high heat and add the mustard seeds first. Once it stops sputtering, add shallot or onion and curry leaves. Fry until onions turn golden brown.
Keep one tablespoon of fried onion mixture for garnish and add the rest to the cooked beef and stir well. Continue cooking until the right dryness is attained and notice some browning on the meat surface. Add salt as needed. Enjoy!
