Experience the deep, aromatic flavours of Slow Cooked Rogan Josh Beef Short Ribs. This budget-friendly recipe features tender ribs slow-cooked to perfection, packed with authentic spices for a truly comforting meal, ready in a few hours!
Ingreadient:
- ¼ cup plain flour
- Salt and pepper
- 6 large (about 1.5kg) beef short ribs, trimmed
- 2 tablespoons vegetable oil
- 1 red onion, finely chopped
- 1 x 375g sachet Passage to India Rogan Josh Simmer Sauce
- 400g can chopped tomatoes
- ½ cup beef stock
- Coriander leaves, warmed Naan bread, plain Greek yoghurt and mango chutney, to serve
Direction:
- Preheat oven to 170°C/150°C fan-forced. Place flour onto a plate and season with salt and pepper. Pat beef ribs dry using paper towel. Lightly dust in flour, shaking off excess.
- Heat oil in large flame-proof casserole pan over medium heat. Brown ribs, in 2 batches, on all sides. Transfer ribs to a plate.
- Heat remaining oil in the pan over medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until softening.
- Add Passage to India Rogan Josh Simmer Sauce, tomatoes and stock. Stir to combine. Bring mixture to the boil over medium heat.
- Add ribs and toss to coat in the sauce mixture, then position the ribs meat-side down in the pan. Cover and bake for 3 hours or until ribs are very tender. Sprinkle with coriander. Serve with naan bread, yoghurt and mango chutney.
