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GRID IRON GOURMET / THE KITCHEN

Kerala-Style Short Rib Curry

This slow-cooked short rib curry draws inspiration from Kerala’s coastal kitchens, where coconut, curry leaf, and black pepper take centre stage. The beef cooks on the bone until tender and yielding, in a sauce that’s aromatic, creamy, and layered with spice and warmth. Tamarind adds a gentle sour note that keeps the richness in check.

INGREDIENTS

Serves 6

  • 2 kg beef short ribs, bone-in
  • 2 tbsp coconut oil (or neutral oil if unavailable)
  • 2 tsp black mustard seeds
  • 20 fresh curry leaves (or dried if unavailable)
  • 3 medium red onions, finely sliced
  • 6 garlic cloves, crushed
  • 5 cm piece fresh ginger, grated
  • 2 green chillies, slit lengthways
  • 2 tsp ground coriander
  • 1 ½ tsp turmeric
  • 1 ½ tsp ground cumin
  • 2 tsp garam masala
  • 2 tsp freshly ground black pepper (plus more to finish)
  • 1 tsp chilli powder (optional — use Kashmiri for colour and warmth)
  • 2 tbsp tomato purée
  • 1 tbsp tamarind paste (adjust to taste)
  • 400 ml coconut milk
  • 400 ml beef or chicken stock
  • Sea salt, to taste
  • Fresh coriander leaves, to garnish
  • Juice of ½ lime (optional, for brightness at the end)
METHOD

  1. Brown the ribs
    Heat a large heavy casserole dish and add a drizzle of oil.
    Season the ribs with salt and sear in batches until deeply browned on all sides. Remove and set aside.
  2. Build the base
    In the same pan, add coconut oil, mustard seeds, and curry leaves. When they start to pop, add the onions and cook slowly for 10–12 minutes until golden and soft.
    Add garlic, ginger, and green chillies; cook for another 2 minutes until fragrant.
  3. Add spices and tomato
    Stir in coriander, turmeric, cumin, garam masala, black pepper, and chilli powder (if using). Cook gently for 1–2 minutes to bloom the spices.
    Add tomato purée and tamarind paste, stir through, then return the short ribs to the pan.
  4. Slow cooking
    Pour in coconut milk and stock, bring to a gentle simmer, cover, and transfer to a fan oven at 150°C (or 170°C conventional) for 3½–4 hours.
    Turn the ribs halfway through cooking. The sauce should thicken and darken; the beef should be soft and pull away easily from the bone.
  5. Finish
    Remove the ribs, pull the meat from the bones, and return it to the sauce. Simmer uncovered for 10–15 minutes to thicken slightly.
    Adjust seasoning — add more pepper for heat or a splash more tamarind if you want extra tang.
    Finish with a squeeze of lime and scatter of coriander leaves.

Multi-Cooker Option (Ninja Foodi MAX)

  • Sear/Sauté: Brown the ribs directly in the pot using the Sear/Sauté function.
  • Braise: Add the remaining ingredients as above, then cook on Pressure Cook (High) for 50 minutes, followed by a natural release.
  • Reduce: Switch to Sear/Sauté to reduce and thicken the sauce for 10 minutes.
  • Internal Temperature: The beef should reach at least 95°C for melt-in-the-mouth texture.

Sides

  • Coconut rice: Steamed basmati rice enriched with a spoon of coconut oil and toasted coconut flakes.
  • Beetroot thoran: Finely shredded beetroot stir-fried with mustard seeds, curry leaves, and desiccated coconut.
  • Garlic parathas: Soft flatbreads brushed with garlic butter.
  • Cucumber raita: Cooling contrast with yoghurt, mint, and grated cucumber.
  • Kerala red rice: A nutty, slightly chewy rice that absorbs the sauce beautifully.
  • Spiced green beans: Quick-fried with mustard seed, shallots, and turmeric.

Matches

  • Black pepper, coriander seed, and cardamom
  • Coconut, lime, and tamarind
  • Cashews, lentils, and onions
  • Mango, pineapple, or plantain for a sweet counterpoint
  • Ginger, garlic, and curry leaves for layers of heat and aroma
Preparation Time: 25 minutes
Cooking Time: 4 hours (oven) or 1 hour (multi-cooker)

Hot Tips

  • For more heat: add an extra teaspoon of black pepper and an additional green chilli early on. Authentic Kerala versions can be quite fiery.
  • Depth of flavour: use bone broth or roast the bones briefly before starting.
  • Oil separation: when the oil begins to rise to the surface of the sauce, that’s a sign it’s ready — don’t rush it.
  • Make ahead: the curry tastes even better the next day. Chill and reheat gently before serving.

Print recipe

Pairings

Red Wine

  • Garnacha or Zinfandel — fruity enough to handle the spice, with soft tannins.
  • Australian Shiraz — smoky and peppery, complementing the black pepper heat.

White Wine

  • Off-dry Riesling — balances spice with freshness.
  • Gewürztraminer — aromatic and slightly sweet; pairs beautifully with coconut.
  • Chenin Blanc — good structure and tropical notes.

Beer & Cider

  • Indian Pale Ale (IPA) — citrus hops work well with the spice.
  • Coconut porter or spiced amber ale — for a richer pairing.
  • Medium-dry cider — refreshing against the heat and coconut oil.

Non-Alcoholic

  • Coconut water with lime — cooling and simple.
  • Ginger and tamarind soda — echoes the dish’s base notes.
  • Chilled mango lassi — traditional and soothing.

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