Kashmiri Beef Short Ribs

Adapted from a recipe in the 2008 holiday issue of Food & Drink magazine.

2009 Sep/Oct


  • 3 lbs. beef short ribs
  • 2 t. each minced or puréed garlic and ginger
  • 1/2 t. kosher salt
  • pinch of saffron threads
  • 2 T. each butter and vegetable oil
  • 1 T. cumin seeds
  • 2 T. ground coriander
  • 2 t. garam masala
  • 2 c. thinly sliced onions
  • 2 t. each minced or puréed garlic and ginger
  • 1 c. beef stock
  • 1 t. ground turmeric
  • 1 t. cayenne
  • 2 T. tomato paste
  • 3 T. chopped cilantro
  • salt to taste


In a shallow dish, toss the ribs with the garlic, ginger, salt and saffron threads. Marinate for
4 hours or overnight in the fridge.

Preheat the oven to 325°F. Heat the butter over medium-low heat in a heavy ovenproof pan. Add the oil and cumin seeds and sauté 2 minutes, or until fragrant. Add the coriander, garam masala and onions; stir until the onions are coated with spices. Cook for 12 to 15 minutes, or until the onions are softened and lightly golden. Add the garlic and ginger purées and sauté 2 to 3 minutes longer.

Add the short ribs, cover and cook in the oven 45 minutes, turning once or twice. Combine the stock, turmeric, cayenne and tomato paste and pour over the short ribs, stirring to coat the ribs well. Return to the oven and cook, covered,
until the short ribs are very tender, about
4 hours (the recipe actually says to cook for
1 hour, but we don’t think that is long enough
to thoroughly tenderize them. But try and see, then cook them longer if they need it.)

Remove the short ribs from the pan, skim the fat from the sauce (or refrigerate the ribs and sauce in separate bowls and serve the next day, after removing the fat from the top of the sauce). Stir in the chopped cilantro, season with salt to taste, return the ribs to the sauce and serve with basmati rice or naan bread. Serves 4.