Garam Masala Short Ribs


Garam masala might just be one of my favorite spice mixes, with its spicy kick and its sweet undertones. It’s a wonderful complement to any meat or vegetable dish, although it’s not normally paired with short ribs. I did this one day one a whim and slow-braised the ribs after browning and it was delicious. I’ve made it several times since!  

(3 votes, average: 5.00 out of 5)
Garam Masala Short Ribs


  • 3 to 4 lbs short ribs, fat trimmed to 1/8 inch
  • Salt and pepper to taste
  • 2 tbsp garam masala
  • 1 tbsp coconut oil
  • 1/2 cup chopped onion
  • 1 large zucchini, chopped
  • 1 large carrot, chopped
  • 1 cup beef or chicken broth


  1. Preheat oven to 300F and season the ribs all over with salt and pepper. Sprinkle all sides with garam masala, pressing lightly to adhere.
  2. Heat the coconut oil over medium high heat in a large Dutch oven that can accommodate all of the ribs in a single layer. Brown the ribs on all sides, then remove to a plate. Reduce heat to medium.
  3. Add vegetables and sauté until onions are translucent, about 4 minutes. Add broth to the bottom of the pan. Set ribs, fat side up, over the vegetables and broth. Cover and transfer the pot to the oven.
  4. Bake 1 1/2 hours, until ribs are fork tender.

Yield: 4

Cholesterol: 251

Food energy: 892kcal

Total fat: 68.6g

Calories from fat: 617

Carbohydrate: 8.98g

Protein per serving: 60.87g

Total dietary fiber: 3g

Sodium per serving: 722mg

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7 years ago


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