Sid Sahrawat’s Beef Short Rib Recipe

This is a classic dish that s inspired by a traditional Rajasthani dish called Laal Maas that translates to “red meat curry”.


For the beef
  • 2kg Beef Short rib
  • 400ml coconut cream
  • 500ml water
  • 10g salt
For the sauce
  • 100ml Canola oil
  • 4 onions, diced
  • 50g ginger
  • 50g garlic-made into paste
  • 100g whole cashews
  • 10g chilli powder
  • 10g turmeric
For the spice mix

(alternatively if you want to skip this step you can purchase a garam masala blend and store bought red chilli paste or crushed red chillis)

  • 10g cumin seeds
  • 10g coriander seeds
  • 10g whole cardamom
  • 7g cloves
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 100g whole dried chilli – rehydrated and pureed
  • Pickled daikon slices to serve. Service with rice on the side (optional).


Serves 4
Prep and cook time: 4-5 hours


  1. Preheat oven to 140°C. Combine coconut cream, water and salt and cover beef in a baking tray. for 4-5 hours or until tender and the bones can be removed easily.
  2. Remove beef from Coconut cream mixture after cooking. Roast on a clean baking sheet at 200°C for 5 minutes. Carve and serve sauce on top of the beef.
  1. Toast all spices for the spice mix together until the aroma comes out. Grind all together in a spice grinder to a fine powder.
  1. Preheat a sauce pan with the oil. Add onions and caramelise until golden. Add cashews, ginger and garlic paste and cook for 5 minutes. Add chilli powder and turmeric and cook for a further 2 minutes. Add in the spice mix made earlier and chilli puree and cook for a further 5 minutes. Blend with a stick blender very quickly to keep a slightly chunky texture.
  2. Serve with rice on the side- optional.

Recipe by Sid Sahrawat