This Curry Short Ribs with Zucchini brings together melt-in-your-mouth short ribs, tender zucchini, and a fragrant Trinidad-style curry base. It’s hearty enough for Sunday lunch, yet simple enough for a weekday dinner—the kind of dish that feels both comforting and familiar. The zucchini softens and melts into the sauce as it cooks, adding a gentle sweetness that balances the richness of the meat.
Table of Contents
This dish was the centerpiece of Sunday Lunch Week 40, made as I was just coming off a rough week of battling the flu. When my appetite finally returned, I wanted something soothing and deeply satisfying without being complicated. I had pork short ribs defrosting and plenty of zucchini from the garden, and pairing the two turned out to be a quiet success. Served simply with plain rice and chapati, it was exactly what that Sunday needed—warm, grounding, and restorative in the best way.
Read the full post → Sunday Lunch Week 40: Curry Short Ribs with Zucchini
Why You’ll Love This Recipe
- Deep flavor: Short ribs marinated in green seasoning, then slowly cooked in curry.
- Balanced & fresh: Zucchini adds a light, slightly sweet contrast.
- Flexible cooking: Works on the stovetop or Instant Pot.
- Perfect for meal prep: Flavor develops even more the next day.
Ingredients You Will Need
- Short ribs – rich, meaty base
- Green seasoning – classic Trinidadian flavor
- Salt and black pepper – balance and enhance flavors
- Olive oil – for sautéing and developing the curry base
- Onion – builds sweetness and depth
- Hot pepper – adds gentle heat; adjust to taste
- Curry leaves – earthy, citrusy aroma
- Curry powder – the heart of the curry’s flavor
- Zucchini – softens into the sauce and adds a subtle sweetness
- Thyme – adds herbal warmth
- Chadon beni / shado beni / bandhania / “shadow benny” (also called culantro or recao in NY) – only a few leaves for a mild, authentic flavor; scallions are an excellent substitute if this herb is unavailable
- Tomato – brightens and enriches the sauce
- Hot water – adjusts consistency and tenderness while cooking
Flavor Profile
Expect a rich, full-bodied curry base infused with green seasoning, curry leaves, and thyme. The short ribs render a deep, beefy flavor while the zucchini softens and slightly sweetens the sauce, creating a luscious, silky curry that clings beautifully to rice or roti.
Tips for Success
- Clean and marinate: A vinegar or lime soak removes excess blood and brightens flavor.
- Cook curry paste first: Let curry powder and green seasoning “fry” until grainy and fragrant for the best flavor.
- Add zucchini at the right time: To maintain some body, stir in zucchini after the meat has started to tenderize.
- Adjust liquid: Short ribs vary — add hot water as needed until meat reaches your desired tenderness.
- No shado beni? If you can’t find shado beni / chadon beni / culantro / recao, use scallions (green onions) instead — see the Ingredient Note below for all the names and substitutions. ✅
Variations
- Substitute lamb or goat for the short ribs.
- Add diced potatoes or pumpkin with the zucchini for a heartier stew.
- Finish with coconut milk for a creamier sauce.
Serving Suggestions
Serve hot with rice, paratha roti, dosti roti, sada roti, or even buss-up-shut. A cucumber chow or simple green salad makes a refreshing side.
Health & Nutrition
This dish is rich in protein, iron, and collagen from the short ribs. Zucchini contributes vitamin C and potassium. For a lighter version, skim fat from the sauce and use less oil during browning. Great for low-carb eaters when paired with sautéed greens instead of rice.
Equipment Needed
- 5-quart heavy pot or Dutch oven (or Instant Pot)
- Sharp knife and cutting board
- Wooden spoon for stirring
Curry Short Ribs with Zucchini
Ingredients
- 2 lbs short ribs cut into 1-inch pieces or at the joints
- 4 – 6 tbsp green seasoning divided
- 2 tsp salt
- ½ tsp black pepper
- 4 tbsp extra-virgin olive oil
- ½ onion chopped
- Hot pepper to taste
- 6 curry leaves
- 2 tbsp curry powder
- 2 lbs zucchini cleaned and cubed
- 4 thyme sprigs or 1 tbsp thyme leaves
- 4 chadon beni bandhania/shado beni leaves, chopped or 2 scallions chopped
- 1 tomato chopped
- 4 cups hot water
Instructions
- Clean the ribs: Cut short ribs into small pieces at the joints (1–2 inches). Place in a bowl, rinse under running water, then add clean water with ¼ cup vinegar or lime/lemon juice. Soak 10 minutes, rinse, and drain.
- Marinate: Season with 4 tbsp green seasoning (or more as required), salt, and black pepper. Marinate at least 30 minutes or overnight, tightly covered in the fridge.
- Make the curry base: Heat oil in a 5-quart pot over medium heat. Add onion, hot pepper, and curry leaves; cook until onion edges brown. Add curry powder, 2 tbsp green seasoning, and ½ cup water. Stir and cook until grainy and fragrant.
- Cook the ribs: Stir in seasoned short ribs, mixing well to combine. Cook uncovered for 5 minutes. Cover, reduce heat to low, and cook 30 minutes until natural liquid evaporates.
- Add zucchini: Stir in the peeled and cubed zucchini, mixing well. Add salt if required. Cover and cook 30 minutes until zucchini melts and sauce thickens.
- Adjust liquid: If all liquid evaporates before meat is tender or zucchini hasn’t released much liquid, add 2–4 cups hot water gradually, continuing to cook until desired tenderness. Taste and adjust seasoning.
- Serve: Enjoy hot with rice or roti (paratha, sada roti, or dosti roti).
Video
Nutrition
Frequently Asked Questions (FAQ)
What Type of Short Ribs Did You Use for This Recipe?
For this recipe, I used pork short ribs with the soft bone. This cut is ideal for curry because the bone softens as it cooks, the meat becomes tender faster than beef, and the sauce develops a rich but not overly heavy flavor.
Why Use Pork Short Ribs with the Soft Bone?
Pork short ribs with the soft bone are perfect for curries because they:
- Cook faster than beef short ribs
- Become tender without long simmering
- Release flavor into the sauce without making it too heavy
- Create a smooth, well-balanced curry that pairs beautifully with rice or roti
This cut is especially common at Caribbean and Latin butchers and is often already chopped into small, curry-ready pieces.
How Should Pork Short Ribs Be Cut for Curry?
Pork short ribs should be cut into small pieces, either at the joints or chopped straight across the bone into cube-sized pieces. This allows them to cook evenly and absorb the curry flavors while keeping the meat juicy.
Can I Substitute Beef Short Ribs Instead?
Yes. Beef short ribs can be used if you prefer a richer, heartier curry. Keep in mind that beef short ribs:
- Take longer to cook
- Require more liquid
- Produce a deeper, heavier gravy
If using beef, plan for additional simmering time until the meat is fully tender.
Are Boneless Short Ribs Recommended?
Bone-in short ribs are strongly recommended for this recipe. The bone adds depth and body to the curry sauce. Boneless ribs can work in a pinch, but the final dish won’t have the same richness.
Ingredient Note
In Trinidad and across the Caribbean, shado beni / chadon beni is the same herb as culantro (Eryngium foetidum), also called recao in Puerto Rican/Latin kitchens. It’s a stronger, more pungent cousin of cilantro and just a few leaves add a bright, herbal punch to curries.
If you can’t find culantro locally, scallions (green onions) make an excellent substitute — they’re milder but still add a fresh, oniony-herbal flavor that complements the curry beautifully.
Storage & Reheating
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stovetop or microwave until hot. Freeze up to 2 months; thaw overnight in the fridge before reheating.
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