Indian Beef Short Rib Curry

Serves: 4 – 6

This is a wonderful, western take on an Indian curry.

From the book – and restaurant – The Blue Ducks, it isn’t just the beef short rib that makes it so rich and special, though that is a pretty good start.

It’s that everything just works, right down to the late inclusion of the chickpeas, yogurt and coriander.

It really is wonderful.

I’ve written in the past about various curries that have changed the dial.

This is undoubtedly one of them and one that you should definitely try as a Sunday night treat.


1 tbsp vegetable oil
Salt flakes and freshly ground pepper
1.5kg – 2kg beef short ribs
2 onions, finely chopped
6 garlic cloves, finely sliced
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
2 star anise
½ tsp chilli powder
1 cinnamon stick
5cm piece of ginger, finely grated
400gm can diced tomatoes
1 tbsp honey
500ml chicken stock
400gm can chickpeas, drained
100gm natural yoghurt
½ bunch of coriander, leaves picked


  1. Preheat the oven to 180c.
  2. Heat the oil in a large, heavy saucepan over a medium-high heat; season the ribs and brown on all sides. Remove the ribs and reduce the heat the medium. Add the onion and garlic and cook for 5 minutes until soft. Add the spices and ginger and cook for a few more minutes, stirring.
  3. Return the ribs to the dish, add the tomatoes, honey, stock and 400ml of water. Cover the pan and place in the oven for 3 hours; until the meat completely comes away from the bone.
  4. Remove the ribs from the dish and remove all bones, sinew and fat, discarding all but the meat; reduce the consistency of the remaining liquid on the stove until thickened. Once reduced, add the chickpeas to heat through and then the beef, half the yoghurt and half the coriander.
  5. Serve on rice with a dollop of the remaining yoghurt and coriander.

Chophouse’s BBQ Glazed Short Ribs

Serves 4

My favourite source of meat in Sydney is Haverick Meats. They’re the best butcher in town and their Saturday store is borderline theatre; dozens and dozens of customers in the cool room, hundreds of cuts of meat, a non-stop BBQ for the kids.

And the best meat in town.

Peter, their MD has been pushing me to try his Short Ribs since I have known him, though I’ve never really thought of how to cook them and so have always left them on hold.

I found this short rib recipe via Haverick Meats; it is from the Chophouse, one of Haverick Meat’s many restaurant clients. The Chophouse did a cooking presentation at Haverick Meats for selected food bloggers – one of whom kindly reproduced the recipe.

I’ve cooked ribs plenty of times and they’re always a party winner; though just those boring pork and beef ribs you can find at Woolies with a BBQ sauce.

These Short Ribs are simply a different level altogether.

This is restaurant grade stuff. From the cut of meat to the process to the flavour.

Head to Haverick Meats on a Saturday morning, grab the Short Rib and say hello to Saturday night’s dinner and improved friendships/admiration/adoration.


2kg piece short rib (grain fed ideally), trimmed, bone in

Dry Rub Ingredients

2 sticks lemongrass
3 birds eye chilli
100gm ginger (about 2 cups!)
1 bunch coriander

BBQ Sauce Ingredients

200gm tomato paste
300ml apple cider vinegar
20ml sweet chilli sauce
5ml tabasco sauce
7gm ground ginger
10gm hot English mustard
20ml dark soy sauce
40ml light soy sauce
10g ground black pepper
400ml honey
100ml water


  1. Steam the short rib for three hours; I left the ribs in the oven for a few hours after this to cool and as with all cuts of meat like this, the longer the cooking time, the better.
  2. Place the dry rub ingredients in a food processor and blend to a rough paste.
  3. Once the meat has cooled, scrape the excess fat and apply the dry rub to it; allow to marinate in the fridge for at least 6 hours.
  4. For the BBQ sauce, add all the ingredients to a large pot and bring to the boil. Mix regularly to stop the sauce from sticking to the bottom. Reduce to a simmer and continue to stir for 20 minutes. Cool and strain.
  5. Heat an oven to 160c. Scrape the marinade off of the meat and transfer the meat to a baking tray. Pour over the BBQ sauce and slow cook for 30 minutes, basting the meat every 5 or so minutes. Add water to the sauce if it starts to caramelise.
  6. Serve with slaw, baked potato and corn.