When it’s bitter cold outside (although that is rare here in Georgia), you want to cuddle up with a bowl of something hearty. So since we had a “dusting” of snow before the weekend started, I decided that I would make Jamaican Curry Short Ribs (stew). I have made braised short ribs before, and I have made curry before, but not in one dish. I found a recipe that uses oxtails, but since our butcher was out of oxtails, I decided to go with grass-fed beef short ribs. Short ribs are very similar to oxtails, both require long cooking time and both are fatty. Since I make short ribs once a year, because they are so rich, I decided that a Jamaican curry would be a nice twist.
I have a pretty decent spice rack, but the recipe calls for Jamaican Curry powder. I searched online and found a few brands, but when I read the contents, I was surprised to only find 3 spices (and heck knows what other fillers) on the ingredient list. So I set out to build my own Jamaican spice powder using 11, yes ELEVEN different spices. Let’s just say that I spent a good 10 minutes in the spice aisle at Whole Foods on Saturday searching for all of the spices, luckily they were in alphabetical order, hehe. I am glad I was able to find everything that I needed. So I have included a “recipe” for the Jamaican curry powder which I listed below.
This one-pot meal not only makes your whole house smell exotic, but is also very flavorful and hearty, and not to mention, you only have one pot to clean! Oh and one more thing, I am not a big fan of spicy stuff, but if you are, feel free to add a hot pepper – if you dare! 🙂
Cook time: 3.5 hours
Cook’s Note: The best way to get rid of some of the fat from these rich short ribs is to consume the dish after it has been refrigerated. This allows the fat to solidify on top which you can skim before heating it up.
- 3 lbs Beef Short Ribs
- 2 tbsp Oil
- 3 Potatoes, peeled, diced
- 3 Carrots, peeled, sliced
- 1 Yellow onion, diced
- 4 Cloves Garlic, minced
- 1 tsp Fresh Ginger, minced
- 1 Scotch Bonnet pepper, diced —- if you like it VERY spicy, but feel free to omit
- 1 can Diced Tomatoes (15 oz)
- Salt and Pepper to taste
- 2 tbsp Jamaican Curry Powder (recipe follows)
- 4 cups Beef Broth
- Heat a large dutch oven over medium-high heat
- Season short ribs with salt and pepper
- Add oil to the pot
- Brown short ribs on both sides, 3-4 minutes each side.
- Remove from pot and set aside.
- Add the onions, garlic, ginger, peppers (if using).
- Saute onions until they are translucent.
- Add a can of diced tomatoes and curry powder. Stir.
- Add the short ribs back to the pot and add the beef broth.
- Cover, reduce heat and simmer for 3 hours or until meat is falling off the bone.
- Add the potatoes and carrots and simmer for another 15-20 minutes, until potatoes are fork tender.
- Serve with a side of rice.
Jamaican Curry Powder
- 2.5 teaspoons ground Turmeric
- 2 teaspoons ground Coriander
- 1.5 teaspoons Chili powder
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon grated Nutmeg
- 1/2 teaspoons ground Allspice
- 1.5 teaspoons ground Fenugreek
- 1.5 teaspoons ground Cumin
- 1 teaspoon ground Black pepper
- 1 teaspoon ground Star anise or aniseed
- 1 teaspoon ground Yellow mustard seeds
- 1/2 teaspoon ground Cloves
In a small bowl, mix all ingredient thoroughly. You will need 2 tablespoons of the curry powder for the recipe. Leftovers can be stored for a month in an air-tight container.