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These keto-friendly Coconut Curry Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This easy-to-make low carb dish is comfort food perfection!
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When the cooler weather hits, and boy has it hit here in Washington, I crave things like hearty stews, rich creamy soups, and tender braised meat.
If you double that with nice warm, rich, spices?
Oh ya, that is heaven on a plate baby!
And that is exactly what this Coconut Curry Beef Short Ribs recipe brings you. Tender braised meat in a creamy sauce with a kiss of curry spice.
Your tastebuds will be doing the happy dance!
The first time I tested this recipe I had Mini-Me and her boyfriend over. I like having them as guinea pigs, errr taste testers, because she is pickier about flavors (her nickname used to be Miss Picky Pants ?), and he has worked as a chef for a very long time and will tell me straight up if he feels a recipe needs something.
Plus, neither one of them is low carb and that is a huge test for me.
I want my recipes to appeal to carb lovers as well as my fellow low carb peeps.
I mean, how many of us are livin' la vida low carb solo while the rest of the fam is gobbling up taters, pasta, and bread?
Finding meals that satisfy everyone is my goal in life, well, at least it is my goal here on the blog.
Let's talk a little bit about short ribs, shall we?
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow.
Short ribs are tender and have a lot more flavor than some other cuts. I think of short ribs like a bone-in steak, but the price point is a lot cheaper.
Plus, they are really hard to screw up.
They are one of my favorite cuts when it comes to BBQ and braising.
Also, I think they just look stunning on the plate.
A huge plus for keto and low carb peeps is the fat content.
You know that we have switched our bodies from burning carbs to burning fat, and if we don't get enough fat it leads to cravings and ultimately consuming more calories.
I would much rather eat a nice juicy short rib than end up grazing through my pantry or fridge looking for a fat bomb to calm my cravings
Another reason I love this recipe is the flavor and, let's face it, a lot of times we stumble on a diet because of flavor right?
We get stuck in a rut, lose interest, and give up.
If you can introduce different spices and flavor profiles to your meals it keeps you excited and on track.
This recipe, in my humble opinion, hits the trifecta.
Tender meat, creamy sauce, full of flavor.
It really doesn't get much better than that!
Jump to:
🥘Ingredients
Here are the ingredients needed to make these Coconut Curry Beef Short Ribs.
For the short ribs
- bone-in beef short ribs
- Tandoori Seasoning Blend
- coconut oil
For the curry sauce
- garlic
- lemongrass paste or 3 stalks of lemongrass
- Fresno chiles or jalapeños
- shallot
- ginger paste or 2 inches of peeled ginger
- whole fat coconut milk
- Tandoori Seasoning Blend
Garnish
- fresh cilantro leaves
- Fresh lime
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Coconut Curry Beef Short Ribs. You will find the full directions in the recipe card at the bottom of the post.
Rub 4 tablespoons of the Tandoori spice blend on the short ribs, coating well on all sides. Place in an airtight container and refrigerate overnight.
In a food processor or blender add garlic, lemongrass, chiles, shallot, and ginger and blend well. Add 1 tablespoon of the Tandoori seasoning blend and coconut milk. Process for 1 to 2 minutes.
In a large Dutch oven, over medium-high heat, add the coconut oil and brown short ribs on all sides. Cook in batches so you don't crowd the pot.
Place the browned short ribs in the Dutch oven, pour coconut curry sauce over them, and cover. Bake for 3 hours.
Hint: After 1-hour check to see that the liquid level is at least halfway up on the short ribs. Add water if needed. Spoon sauce over the short ribs.
🍽 Equipment
The equipment needed to make these Coconut Curry Beef Short Ribs is; measuring cups and spoons, a container to marinate the short ribs in, a food processor, a 6-quart Dutch oven, and tongs.
Storage
Store any leftover Coconut Curry Beef Short Ribs in an airtight container in the refrigerator for up to 4 days.
Frozen ribs are best eaten in 1 to 2 months.
💭Top tip
Make sure to really brown all of the surfaces of the beef short ribs. That adds flavor and helps to keep them tender.
FAQ about Coconut Curry Beef Short Ribs
The short ribs should not be completely covered in the liquid, because then the liquid will just boil, which you don't want. Make sure the short ribs will be covered only halfway. If you feel the liquid is reducing too much, feel free to add more.
Keep the temperature low. Braising should be a low simmer on the stovetop or oven temperatures set to 300ºF – 325ºF. Don't cut the braising time short. You need a long period of time for the collagen to break down into gelatin making the meat tender.
Store any leftover Coconut Curry Beef Short Ribs in an airtight container in the refrigerator for up to 4 days.
Frozen ribs are best eaten in 1 to 2 months.
More Indian-Inspired Recipes
Looking for other recipes like this? Try these: Tandoori Steak, Low Carb Butter Chicken, Slow Cooker Madras Beef Curry, and this Keto Lamb Curry.
Pairing
These are my favorite dishes to serve with Coconut Curry Beef Short Ribs: Coconut Lime Cauliflower Rice, Indian Roasted Vegetables, Cabbage Rice with Indian Spices, and Low Carb Keto Naan Bread.
Coconut Curry Beef Short Ribs
Ingredients
For the short ribs
- 4 lbs (2-inch thick) bone-in beef short ribs
- 4 tbsp Tandoori seasoning
- 2 tbsp coconut oil
For the coconut curry sauce
- 1 tbsp lemongrass paste or 3 stalks ends trimmed and chopped
- 2 red Fresno chiles or jalapeños halved and seeds removed, rough chopped
- 1 shallot chopped
- 2 tbsp ginger paste or 2 inches peeled ginger grated
- 2 (13.5-ounce) cans coconut milk
- 1 tbsp Tandoori seasoning
For the garnish
- fresh cilantro leaves chopped
- lime wedges
Instructions
- Rub 4 tablespoons of the Tandoori spice blend on the short ribs, coating well on all sides. Place in an airtight container and refrigerate overnight.
- In a food processor or blender add garlic, lemongrass, chiles, shallot, and ginger and blend well. Add 1 tablespoon of the Tandoori seasoning blend and coconut milk. Process for 1 to 2 minutes.
- Allow short ribs to come to room temperature on the counter, about an hour.
- Preheat oven to 325°F.
- In a large Dutch oven, over medium-high heat, add the coconut oil and brown short ribs on all sides. Cook in batches so you don't crowd the pot.
- Place the browned short ribs in the Dutch oven, pour coconut curry sauce over them, and cover. Bake for 3 hours. After 1 hour check to see that the liquid level is at least halfway up on short ribs. Add water if needed. Spoon sauce over the short ribs.
- Cover and continue cooking.
- Remove the short ribs from the oven and allow to cool a bit.
- Remove the bones (if using bone-in ribs) and serve over cauliflower rice and topped with sauce and cilantro and lime slices.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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