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Short Ribs Japanese Curry Recipe

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bone-in short ribs (I bought enough for 8 people)

1 large yellow onion sliced into half moon

2-3 large carrots, preferably cut rangiri style

See Smell Taste Japanese Curry Mix

wheat / all-purpose flour

salt and honey to taste




Put the short ribs on the stockpot, fat side down. Render the fat and brown the short ribs. Do in batches if your stockpot doesn’t have enough space for all the short ribs. Put the short ribs aside when you’re done. 


Save the fat in separate bowl and leave about 2 tablespoon on the stockpot. Sweat the onion in medium heat for 3-5 minutes. Put the short ribs back to the stockpot. Pour enough water to cover the short ribs over 1 inch. Bring the heat up to a boil and skim off the scum. Put the carrots in. Then let it simmer and slightly cover for 4-5 hours until the meat is tender and off the bones.


In the meantime, let’s make the curry roux. Measure the leftover fat from the short ribs. You need 50 grams of fat, 50 grams of flour and 3 tablespoons of curry powder to make the roux. If you don’t have enough fat, you can add any fats/oils. Heat the fat in medium heat, then add the flour. Keep whisking for about 5-8 minutes. You want the roux to be beige/light brown color. 


Then add the Japanese Curry Mix and keep whisking for another minute.


When the meat is tender, you can add the curry roux to the beef stew and stir. Bring the heat to medium. Depending on how much beef stew you make, you might want to add more than 1 batch of the curry roux to get gravy consistency. I made 2.5 batches curry roux for my beef stew. Add salt and honey to your liking. Enjoy! 

In this recipe

See Smell Taste Japanese Curry Mix

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