Massaman Braised Beef Short Rib Recipe

Season and Sear

Pat short ribs dry with paper towels. Season all over with kosher salt and black pepper. Heat a large heavy Dutch oven or ovenproof pot over medium-high heat and add vegetable oil. When oil is shimmering, sear short ribs in batches, 3–4 minutes per side, until a deep brown crust forms. Remove seared short ribs and set aside.

Sauté Aromatics

Reduce heat to medium. Add diced onion to the pot and sauté 5–7 minutes until translucent and beginning to brown. Add minced garlic and sliced ginger; cook 1 minute until fragrant, stirring frequently to avoid burning.

Bloom Curry Paste & Spices

Add the massaman curry paste to the onion mixture and fry 1–2 minutes, stirring constantly, to bloom the spices. Add the cinnamon stick, crushed cardamom pods, star anise, and bay leaf; stir to coat with the paste and aromatics for another minute.

Incorporate Seasonings

Stir in tamarind concentrate, fish sauce, and light brown sugar. Mix until the sugar dissolves and the paste smells fragrant and slightly caramelized.

Pour in 1 1/2 cups of the coconut milk and the beef stock (or water), scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring mixture to a gentle simmer. Return the seared short ribs to the pot, nestling them into the liquid so they are partially submerged. Spoon some sauce over the meat.

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the beef is fork-tender and beginning to fall from the bone, 2 1/2 to 3 hours. Alternatively, simmer gently on the stovetop over low heat for the same time, checking occasionally to maintain a gentle simmer.

About 45 minutes before the end of braising, add the halved baby potatoes and carrot pieces to the pot so they cook until tender without disintegrating.

When the ribs are tender, carefully remove the pot from the oven. Transfer short ribs and larger pieces of vegetable to a plate and tent with foil to keep warm.

Skim any excess fat from the surface of the braising liquid with a spoon and discard. Stir in the remaining 1/2 cup coconut milk to enrich the sauce. Bring sauce to a gentle simmer on the stovetop and reduce uncovered for 8–12 minutes until slightly thickened to a saucy consistency that coats the back of a spoon. Taste and adjust seasoning with additional fish sauce (up to 1 tsp) or a pinch of salt and a little brown sugar if desired.

Return the short ribs and vegetables to the sauce to warm through for 2–3 minutes. Remove and discard whole spices (cinnamon stick, star anise, bay leaf, and cardamom pods) if you prefer not to serve them whole.

Ladle Massaman-braised short ribs and vegetables into shallow bowls or a serving platter. Sprinkle chopped roasted peanuts and chopped cilantro on top. Serve with lime wedges on the side.

Cook Jasmine Rice

Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 1 1/4 cups water in a small saucepan and a pinch of salt. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Cook Coconut Rice

For coconut rice, combine rinsed jasmine rice with 1/2 cup unsweetened coconut milk plus enough water to equal 1 1/4 cups total liquid (so use 3/4 cup water), plus a pinch of salt. Bring to a boil, then reduce to low, cover and cook 15 minutes. Let sit off heat for 10 minutes, then fluff.

Assemble Salad

Toss mixed salad greens with 2 tablespoons vinaigrette just before serving. Serve alongside the Massaman short ribs for a bright, crisp contrast to the rich curry.