Short Ribs Rogan Josh
Kashmiri Roghan Josh Recipe
Short Ribs Rogan Josh
KRJ4
Slow-cooked beef short ribs and potatoes braised in a rich Kashmiri Roghan Josh sauce until the meat falls effortlessly from the bone.
Ingredients
- 4 tbsp vegetable oil
- 750g beef short ribs, cut into 3-inch pieces
- 200g flour, for dusting
- 400g potatoes, peeled and quartered
- 400ml water
- 1 packet Kashmiri Roghan Josh
- 20g salt
- 10g freshly cracked black pepper
Method
1. Season the flour with salt and freshly cracked black pepper.
2. Lightly dust the short ribs in the seasoned flour.
3. Heat oil in a large pan and brown the short ribs on all sides. Remove and keep aside.
4. In the same pan, sauté the potatoes until lightly coloured.
5. Add 400ml water to a pressure cooker and bring to a boil.
6. Empty the full contents of the sachet into the cooker and mix well.
7. Bring to a gentle simmer.
8. Add the browned short ribs and potatoes, ensuring they are fully covered by the Roghan Josh liquid.
9. Close the lid and cook on medium heat for 3–4 whistles.
10. Depressurise the cooker and check the doneness of the meat.
11. Add the remaining freshly cracked black pepper.
12. The short ribs should be tender enough to fall off the bone.
13. Serve hot with bread.
Chef's Serving Suggestion
Serve with crusty artisan bread, buttered mashed potatoes or creamy polenta to soak up the rich Roghan Josh sauce.
