Curried Short Ribs

 I love short ribs! These curried short ribs were amazing.  They are particularly surprising when you cook them low and slow.  This was an interesting combination of herbs and spices that I threw together one morning.  A patient of mine had made some lamb stock that added a great texture and a slight hint of lamb to the dish.  The fish sauce may have been a bit over

The fish sauce may have been a bit of umani overkill, but I liked it.  This was simple and straight forward, and it had a great mix of flavors and textures.  The best part about this meal and slow cookers, in general, is that they are set it and forget it, basically start it when you leave for work and pull it off when you walk in the door.  Hopefully, you find this one amazing, and it makes your meals a little easier.

  • 2.5 lbs beef short ribs grass fed
  • 2 tbs. coconut oil
  • 3 tbs. tandoori curry
  • 1 tbs. Salt 1 cup lamb stock
  • 1 tbs. Red Curry Powder
  • 1 Star Anise
  • 3 tsp. Fish Sauce
  • 2 tsp. Cinnamon
  • 1 tsp. Cayenne Pepper
  • 2 tsp. Turmeric
  • 2 tbs. Ginger minced
  • 2 tbs Galic
  • 14 oz. Coconut Milk
  • 1 tsp. Basil


  1. Coat the short ribs with salt and 2 tbs of the tandoori curry. 
  2. Pan sear the short ribs with the coconut oil until all sides are seared.  After the short ribs are seared place them in the slow cooker. 
  3. Deglaze the pan with the stock scrapping up any burnt bits in the pan. 
  4. Combine the rest of the ingredients in the slow cooker with 10 ounces of water (to wash out the coconut milk can). 
  5. Turn the slow cooker on low for 6 hours until the ribs are fork tender.

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