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Beef short ribs with sorghum and curry glaze

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

  • 4 de-boned short ribs, or 7 bone-in
  • 2 large carrots, peeled and chopped
  • 2 large yellow onions, peeled and chopped
  • 2 tablespoon madras curry
  • 3 ounce fresh ginger, peeled and sliced thickly
  • 2 clove garlic, crushed
  • 2 tablespoon butter
  • 2 stalk lemongrass
  • 1 stalk fresh bay leaf
  • 1 cup white wine
  • 3/4 cup san marzano tomatoes
  • 6 cup chicken stock
  • 2 cup coconut milk
  • For the glaze
  • 4 de-boned short ribs, or 7 bone-in
  • 2 large carrots, peeled and chopped
  • 2 large yellow onions, peeled and chopped
  • 2 tablespoon madras curry
  • 3 ounce fresh ginger, peeled and sliced thickly
  • 2 clove garlic, crushed
  • 2 tablespoon butter
  • 2 stalk lemongrass
  • 1 stalk fresh bay leaf
  • 1 cup white wine
  • 3/4 cup san marzano tomatoes
  • 6 cup chicken stock
  • 2 cup coconut milk
  • 1/2 cup sorghum
  • 1 tablespoon madras curry powder
  • 1 teaspoon dry mustard
  • 1 teaspoon lime, juiced
  • 1 teaspoon butter
  • Preparation

    Baking Directions:

    For the beef:Liberally season both sides of the short ribs with salt and black pepper.

    In a sauté pan, sear both sides of the short ribs and reserve.

    For the braise:Heat a large sauté pan (or roasting pan) with a small amount of canola oil.

    Toss the onions and carrots into the pan and sauté lightly 3-4 minutes.

    Add the butter, garlic, ginger, curry powder, bay leaf, lime peel, and lemongrass and sauté for another 2-3 minutes to toast the spices.

    Add the wine and reduce by 3/4. Add the tomatoes, chicken stock, and coconut milk and bring to a simmer.

    Add the seared short ribs, return to a simmer, cover and place in a 225-degree oven for 3 to 4 hours, or until just shy of falling apart.

    Then, remove from the oven and allow to cool in the liquid before removing.

    For the glaze:Lightly toast the curry powder and mustard in the butter, then add the sorghum and cool.

    Add the lime juice and salt to taste.

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