Short Rib and Cauliflower Curry

HONEYALE (Feather River Brewing Co.) is a crushable semi-sweet, malt-forward ale the color of, well, honey. Perfect for the sweet heat of my Short Rib and Cauliflower Curry.

Short Rib and Cauliflower Curry

Course: Main Course
Keyword: ale, beef, beer, cauliflower, ribs
Servings: 4 servings
Author: Stephen David Caldes


  • 2 pounds short ribs
  • Salt and pepper
  • Flour
  • 1 large onion rough chop
  • 3 garlic cloves rough chop (you’ll be straining the broth)
  • 3–4 fingers ginger rough chop
  • 4 or so lemongrass stalks split and chopped jar red curry paste (Thai Kitchen makes a quite good and very easy to find one)
  • 4 cups (2 pintFeather River Brewing Co. Honeyale
  • 1 pint chicken broth
  • 1 head cauliflower
  • Curry powder or spice mix of choice
  • 1–2 sweet potatoes
  • Extra-virgin olive oil
  • 1 can coconut milk
  • 1 lime zest and juice (Zest the lime before you squeeze it; it’s just easier that way)
  • Flour and butter for your roux see note below
  • 1 bunch cilantro torn
  • Quick-Pickled Daikon recipe follows


  • Season short ribs, dust with flour, and brown on all sides in olive oil in a large Dutch oven. Remove and set aside as you sauté onion, garlic, ginger, and lemongrass. Right before the mixture is browned, add red curry paste. Deglaze bottom of Dutch oven with beer. Add chicken broth and stir (get all those brown bits!). Add back the short ribs (and any juice), cover, and let simmer on very low heat—“warm” setting— on stovetop for 1½ to 2 hours. (You can also braise in 225˚ oven for 2 hours, but I like to roast my veggies during this wait time.)
  • Preheat oven to 425°. Cut cauliflower horizontally into about 4 discs, season and lightly coat with olive oil and a curry powder or spice mix of choice, and spread out on a sheet pan. Wash and cube sweet potatos, coat lightly with olive oil, spread out on a second sheet pan. Roast veggies for about 30 minutes while you make the daikon pickles (see below).
  • When the short ribs are done, remove them from the Dutch oven, add coconut milk and lime juice, return to simmer, and then strain the sauce into a pitcher. In the Dutch oven, make a quick roux following advice under the Gravy on page 2Slowly stir in the strained broth, and cook until it’s gravy.
  • To serve: Pour some curry gravy into each bowl, then add discs of roasted caulifl ower, short ribs, more curry gravy, then roasted sweet potato and any loose bits of caulifl ower. Garnish with pickled daikon, cilantro leaf, and lime zest. Serve piping hot to drooling guests, off ering extra gravy on the side.


  • This is my secret pickle recipe. I’ve tried ‘em all and this simple one is the absolute best. I use it for beets, carrots, asparagus, beans, cukes, everything. For a less sweet pickle, whatever you lose in sugar add in vinegar. And maybe add a garlic clove if you’re feeling spicy. To make, slice daikon thinly on a mandoline and place in a mason jar. Boil 1 part water, 1 part sugar, 1 part white vinegar, and salt to taste. Pour over daikon. Ready to serve once cool.


NOTE ON ROUX When I say “just add a roux,” I mean to take equal parts all-purpose flour and unsalted butter, melt the butter in a heavy pan, stir in the flour with the back of a wooden spoon, and cook, stirring over medium heat at least until blonde, but sometimes closer to a light caramel, especially for darker gravies. Then gradually stir in your stock.