Beef Short Ribs Vindaloo Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the beef short ribs, garlic, ginger, vinegar, and spices. Mix well and let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 2.Heat oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef short ribs and sear them on all sides until browned.
• STEP 3.Add the chopped onions and cook until they are soft and translucent. Stir in the tomato paste and cook for another minute.
• STEP 4.Pour in the beef broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours or until the meat is tender and falls off the bone.
• STEP 5.Once the meat is cooked, remove the short ribs from the pot and set them aside. Skim off any excess fat from the sauce.
• STEP 6.Using an immersion blender or a regular blender, puree the sauce until smooth. Return the sauce to the pot and bring it to a simmer.
• STEP 7.Add the cooked short ribs back into the pot and simmer for another 10-15 minutes to allow the flavors to meld together.
• STEP 8.Serve the Beef Short Ribs Vindaloo hot with steamed rice or naan bread. Garnish with fresh cilantro, if desired.

Cooking Tips

• For a spicier vindaloo, add more red chili powder or fresh chili peppers.
• If you don't have beef short ribs, you can use beef stew meat or boneless beef chuck roast.
• Make sure to sear the short ribs well to develop a rich flavor before adding the onions and other ingredients.
• If the sauce is too thick, you can add a little water or broth to thin it out.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Beef Short Ribs Vindaloo is best served hot with steamed rice or naan bread.
• Garnish with fresh cilantro for added freshness and flavor.
• Leftovers can be reheated in a microwave or on the stovetop.
• Serve with a side of yogurt or raita to balance out the spiciness.