Spiced Short Ribs

Spiced Short Ribs
Nina Fomufod


  • 1 Tablespoon  yellow curry paste
  • 1 Tablespoon  ground ginger
  • 1 Tablespoon  ground cinnamon
  • 1 Tablespoon  olive oil
  • 3/4 Pounds  boneless short rib steak
  • 1/2 Cup  diced onions
  • 1/4 Cup  chopped cilantro
  •   Salt and pepper, to taste

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.

Click here to see Heavenly Short Rib Recipes.


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.


Calories per serving:

546 calories

Dietary restrictions:

High Fiber, Low Carb, Low Sodium 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, No Sugar Added

Daily value:



  • Fat 86g 133%
  • Carbs 21g 7%
  • Saturated 34g 169%
  • Fiber 10g 40%
  • Trans 5g
  • Sugars 3g
  • Monounsaturated 44g
  • Polyunsaturated 5g
  • Protein 64g 127%
  • Cholesterol 238mg 79%
  • Sodium 205mg 9%
  • Calcium 181mg 18%
  • Magnesium 105mg 26%
  • Potassium 1,107mg 32%
  • Iron 9mg 52%
  • Zinc 15mg 97%
  • Phosphorus 506mg 72%
  • Vitamin A 33µg 4%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 15mg 75%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 29µg 7%
  • Vitamin B12 6µg 99%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 22%
  • Vitamin K 40µg 49%
Have a question about nutritional data? Let us know.
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