Spiced Short Ribs Recipe
Daily Value: 27%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||22g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
After visiting a highly regarded Thai joint last week — and eating the best ribs I’ve ever had — I was beyond excited to learn that we were tackling short ribs for this week's SWAT. The aforementioned dish — bean-paste-marinated pork ribs with sesame seeds and cilantro — inspired me to use Asian flavors for this recipe. With cilantro, onion, ginger, cinnamon, and curry — there is no shortage of flavor here.
- 1 tablespoon yellow curry paste
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon olive oil
- 3/4 pound boneless short rib steak
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
Preheat the oven to 350 degrees.
Combine the curry paste, ginger, cinnamon, and olive oil in a bowl. Spread the mixture evenly on both sides of the meat. Place the onions and cilantro in a baking dish, and place the meat on top. Bake uncovered for 20 minutes. Flip the meat over. Bake for an additional 20 minutes. Remove from the oven and season with salt and pepper, to taste.
Recipe DetailsServings: 2
Total time: 50 minutes
Special Designations: Nut-free
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