Spiced Short Ribs

Spiced Short Ribs
Staff Writer
Spiced Short Ribs

Nina Fomufod

Spiced Short Ribs

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
75g
100%
Sugar
3g
3%
Saturated Fat
25g
100%
Cholesterol
151mg
50%
Carbohydrate, by difference
12g
9%
Protein
29g
63%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
54mg
5%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
31µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
92mg
13%
Selenium, Se
2µg
4%
Sodium, Na
251mg
17%
Water
133g
5%
Zinc, Zn
1mg
13%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.