This Cauliflower and Braising Ribs Curry is an excellent, hearty and healthy stew recipe to keep you warm this season.
Stews on y’all! I feel like cooking towards the end of the week, during colder months, should consist of stew recipes. So that you can make a big batch and enjoy all weekend, right? Like for instance, this Cauliflower and Braising Ribs Curry. I’ve never smelled anything as lovely and drool inducing as the scent in my house the day I made this dish. It was absolutely incredible.
Cauliflower is really convincing as a low carb potato substitute that you can’t help but feel good about eating. Saucy, hearty with a unique mix of aromatic spices this is a beloved dinner recipe for the entire family.
Stews are my favorite kind of food. I have plenty on the blog to choose from: oxtail stew, chicken stew, pork stew, beef stew. Who doesn’t love a nice batch of slow-cooked meat? And this time, spicy-sweet, aromatic sauce makes it anything but ordinary.
Honestly, I’m not a biggest fan of cauliflower in some forms, but this Cauliflower and Braising Ribs Curry may be my favorite application.
An idea for this recipe popped into my head and before I made it, I had no clue on what the results of this combination would be like. To say I was happy with the outcome would be a serious understatement.
- 2 lbs beef braising ribs
- 1 tsp garam masala
- 1 onion, chopped
- 1 tbsp red curry paste
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 1 14 oz coconut cream
- 4 cups meat stock
- 1 tbsp fish sauce
- 1 head cauliflower, separated into florets
- 3 green onions, chopped
- 2 bay leaves
- ½ cup basil, chopped
- 1 tbsp vegetable oil
- salt and pepper to taste
- Season the ribs with salt, pepper and garam masala.
- Heat the dutch oven or heavy duty oven safe pot on high heat, add the oil and brown the ribs on all sides, about 10 minutes. Set aside on the plate.
- To the same pot add onion, tomato paste, and red curry paste. Cook on medium heat until onion begins to soften, about 3 minutes.
- Stir in minced garlic and cook for 3 more minutes.
- Stir in the stock, coconut milk, fish sauce and bay leaves.
- Increase heat to medium-high and bring to a simmer. Transfer browned short ribs into the mixture.
- Heat the oven to 300 F and place the dutch oven inside covered. Bake until ribs are tender when pierced with a fork, about 3 hours.
- Remove the Dutch oven from the oven, scoop out the ribs to a small bowl, and set aside.
- Stir in cauliflower florets into the gravy and cover the Dutch oven.
- Cook on the stovetop over medium heat until cauliflower is tender, about 5 minutes.
- Return the meat back into the pot.
- Stir in green onions and basil.