Wagyu Tomahawk Short Rib Curry

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Enjoy the rich and flavorful Wagyu bone-in Tomahawk short rib curry, indulging in the tender meat and aromatic spices that will transport your taste buds to new heights of culinary delight.

Preparation Time: 20 minutes Cooking Time: 3 hours Serves: 4-6

Ingredients:

• 2 Wagyu bone-in Tomahawk short ribs (approximately 2 pounds each)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 3 tablespoons curry powder
• 1 tablespoon turmeric powder
• 1 tablespoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 ounces) coconut milk
• 2 cups beef or vegetable broth
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 red bell pepper, sliced
• Fresh cilantro, chopped (for garnish)
• Steamed rice or naan bread (for serving)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the Wagyu bone-in Tomahawk short ribs generously with salt and pepper. Next sear the short ribs on all sides until nicely browned. Remove the short ribs from the pot and set them aside.
3. In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture becomes fragrant, about 2-3 minutes.
4. Add the curry powder, turmeric powder, paprika, cumin powder, coriander powder, and chili powder. Stir well to coat the onions and spices evenly.
5. Pour in the coconut milk, beef or vegetable broth, fish sauce, soy sauce, and brown sugar. Stir until the ingredients are well combined and the sauce is smooth.
6. Return the Wagyu bone-in Tomahawk short ribs to the pot, ensuring they are submerged in the curry sauce. Cover the pot with a lid and transfer it to the preheated oven.
7. Let the short ribs braise in the oven for approximately 2.5 to 3 hours or until the meat is tender and easily pulls apart. During cooking, check the liquid levels and add more broth if needed to keep the meat partially submerged.
8. Once the short ribs are fork-tender, remove the pot from the oven. Carefully transfer the short ribs to a plate and set aside.
9. Add the sliced carrots, cubed potatoes, and red bell pepper to the pot. Stir to combine the vegetables with the curry sauce. Cover the pot and return it to the oven. Cook for an additional 20-30 minutes or until the vegetables are tender.
10. While the vegetables cook, remove the bones from the Wagyu short ribs and shred the meat using two forks.
11. Once the vegetables are tender, return the shredded Wagyu meat to the pot. Stir well to incorporate the meat with the curry and vegetables.
12. Adjust the seasoning to taste, adding salt, pepper, or additional chili powder if desired.
13. Serve the Wagyu bone-in Tomahawk short rib curry over steamed rice or with warm naan bread. Garnish with freshly chopped cilantro for added freshness and flavor.