Kashmiri-Spiced Slow-Braised Beef Short Ribs in Rich Rogan Josh Gravy

Treat yourself to the comforting flavors of Kashmir with these slow-braised beef short ribs simmered in a deeply aromatic Rogan Josh-inspired gravy. Tender, fall-off-the-bone beef is cooked low and slow in a luscious sauce made with warming spices, tomatoes, creamy Greek yogurt, and fragrant garlic and ginger. Served over fluffy basmati rice, this hearty dish is perfect for cozy family dinners or special occasions.

Ingredients

• 3 lbs beef short ribs
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Rogan Josh curry paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• 1 (14-ounce) can crushed tomatoes
• 2 cups beef stock
• 1 cup plain Greek yogurt
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice, for serving

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef short ribs generously with salt and black pepper.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a rich, golden-brown crust. Transfer them to a plate.
4. Reduce the heat to medium and cook the sliced onions for 8–10 minutes, stirring occasionally, until soft and caramelized.
5. Add the garlic and ginger, cooking for about 1 minute until fragrant.
6. Stir in the Rogan Josh curry paste, cumin, coriander, smoked paprika, and turmeric. Cook for another 2 minutes to toast the spices and deepen their flavor.
7. Pour in the crushed tomatoes and beef stock, stirring well to create a smooth, flavorful sauce.
8. Whisk the Greek yogurt until creamy, then gradually stir it into the pot to create a rich, velvety gravy.
9. Add the bay leaves and return the browned short ribs to the Dutch oven, nestling them into the sauce.
10. Bring the mixture to a gentle simmer, cover with a lid, and transfer to the preheated oven.
11. Braise for 3 to 3½ hours, or until the beef is exceptionally tender and easily pulls away from the bone.
12. For a thicker, more concentrated sauce, remove the lid during the final 30 minutes of cooking.
13. Discard the bay leaves and adjust the seasoning with additional salt and pepper, if needed.
14. Sprinkle with freshly chopped cilantro and serve hot over steamed basmati rice.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 6
• Calories: Approximately 690 kcal per serving

Serving Suggestion

Pair these richly spiced short ribs with warm naan, roasted vegetables, or a simple cucumber raita to balance the bold flavors. The leftovers are even more delicious the next day, making this recipe an excellent make-ahead meal.