Curried Beef Short Ribs with Potatoes
Tender beef ribs and rustic potatoes are simmered in a rich, aromatic curry sauce. The thick, flavorful gravy is perfect for ladling over steaming rice.
Ingredients
Beef ribs
500g
Potato
1 piece
Onion
1 piece (small)
Carrot
1 piece
Curry
2 pieces
Ginger
1 piece
Star anise
1 piece
Salt
1 spoonful
Oil
to taste
Instructions
1
Step 1
Wash the beef ribs with warm water; if they are fresh-frozen, soak them in warm water to thaw (it is winter now); in summer, running room-temperature water is fine. After washing, cut into small pieces along the bone seams. (I am the master of carving beef 😉)
2
Step 2
Cut the potatoes and carrots into diamond-shaped pieces of similar size.
3
Step 3
Cut the onion into large chunks and slices.
4
Step 4
Cut the ginger into slices 0.5cm thick, and prepare 1 star anise.
5
Step 5
Heat the wok until dry, add a small amount of oil, add the ginger slices and star anise, and sauté over low heat until fragrant.
6
Step 6
Add the beef ribs and stir-fry briefly until the surface is slightly yellow, then add 1-2 bottle caps of light soy sauce and stir-fry evenly.
7
Step 7
Add enough water to barely submerge the beef ribs, bring to a boil over high heat. Use a spoon to skim off the surface scum and grease.
8
Step 8
Transfer to a pressure cooker, and after pressure builds, simmer over low heat for 25 minutes. (If using a clay pot for slow stewing, it requires 60 minutes.)
9
Step 9
Turn off the heat and open the lid, add the potato chunks, carrot chunks, and curry blocks (2 blocks). Cover the lid, and after pressure builds, continue to pressure cook for 10 minutes (clay pot for 30 minutes).
10
Step 10
Heat the wok with oil, add the onion chunks, and stir-fry quickly for 30 seconds. After releasing pressure from the pressure cooker, pour the stewed curry potato beef ribs into the wok to mix.
11
Step 11
Season with salt and mix evenly with a spoon. Remove from heat and serve.
