Sweet and Sticky Curry Short Ribs

Ingredients

Here are the following ingredients:

Spice Blend

• ½ cup (125 mL) garam masala
• ⅓ cup (75 mL) kosher salt
• ¼ cup (60 mL) ground turmeric
• ¼ cup (60 mL) sweet paprika
• 4 tsp (20 mL) ground cumin
• 4 tsp (20 mL) ground coriander
• 4 tsp (20 mL) curry powder
• 1 tbsp (15 mL) sweet smoked paprika
• 1 tsp (5 mL) ground cinnamon
• 1 tsp (5 mL) hot pepper flakes
• 1 tsp (5 mL) freshly ground black pepper

Short Ribs

• 16 Short Ribs, about 8 oz (250 g) each and about 2-inch (5 cm) thick
• ½ cup (125 mL) canola oil, divided
• 1 lb (500 g) finely chopped onion, about 4 cups (1 L)
• ½ cup (125 mL) minced garlic
• ½ cup (125 mL) minced ginger
• 1 cup (250 mL) tomato paste
• 8 cups (2 L) canned crushed tomatoes
• 4 cups (1 L) orange juice
• 2 cups (500 mL) beef stock (no salt added)
• 1 cup (250 mL) brown sugar
• 1 cup (250 mL) ketchup
• 1 cup (250 mL) tamarind paste concentrate

Service

• 1 cup (250 mL) finely chopped fresh cilantro or microgreens
• 16 lime wedges

Preparation

1. Spice Blend: Mix garam masala, salt, turmeric, sweet paprika, cumin, coriander, curry powder, smoked paprika, cinnamon, pepper flakes and black pepper.
2. Short Ribs: Sprinkle ½ cup (125 mL) Spice Blend over ribs to coat evenly.
3. Arrange ribs on a full sheet pan fitted with a metal rack. Roast, in convection oven at 425°F (220°C), for 15 to 20 minutes or until browned.
4. Meanwhile, heat ¼ cup (60 mL) oil in large braiser set over medium heat. Sauté onions until tender. Add remaining oil, garlic, ginger and remaining Spice Blend. Cook, stirring often, for 3 to 5 minutes to bloom spices (do not burn).
5. Stir in tomato paste; cook for 1 minute. Add crushed tomatoes, orange juice, beef stock, brown sugar, ketchup and tamarind paste; bring to a boil. Nestle seared ribs into pan; return to a boil. Cover and transfer to conventional oven at 300°F (150°C).
6. Braise, flipping ribs twice, for 2 to 2½ hours or until fork tender. Remove ribs; cool, cover and refrigerate. Skim excess fat from cooking liquid and discard.
7. Carefully purée cooking liquid in a high-speed blender until smooth. Cool, cover and refrigerate.

Service

1. Warm 1 short rib with 1 cup (250 mL) curry sauce in skillet until heated through (add splash of water to loosen, if needed).
2. Plate ¼ cup (60 mL) sauce and top with heated short rib. Spoon remaining sauce over rib or serve on the side. Garnish with 1 tbsp (15 mL) cilantro. Serve with lime wedge.

Beef Cuts