Short Rib Pepper Fry

Spiced Beef Short Rib, Spiced Tomatoes, Malabar Parantha, Scallions

Chef Srikant Kumar of GYMKHANA at ARIA Resort | Las Vegas, NV
Yield: 10 servings

---

Adapted by StarChefs  |  ApriL 2026 |  Photo: Will Blunt

INGREDIENTS

Chettinad Masala:
300 grams toasted coriander seeds
200 grams toasted dried red chiles
150 grams toasted black peppercorns
120 grams toasted cumin seeds
120 grams toasted fennel seeds
100 grams toasted curry leaves
50 grams toasted green cardamom
50 grams toasted cinnamon sticks
40 grams toasted cloves
30 grams toasted star anise
25 grams toasted kalpasi
25 grams toasted poppy seeds
20 grams toasted bay leaves
10 grams toasted mace
2 whole nutmeg, toasted

Malabar Parantha:
1 kilogram refined wheat flour
30 grams milk powder
20 grams granulated sugar
20 grams kosher salt
200 milliliters whole milk
1 egg
80 grams vegetable oil

Short Rib Pepper Fry:
65 milliliters coconut oil
8 grams mustard seeds
8 grams fennel seeds
25 grams chopped curry leaves
85 grams ginger-garlic paste
2.5 kilograms diced short ribs
33 grams red chile powder
33 grams ground coriander
25 grams crushed black peppercorns
25 grams kosher salt
12 grams turmeric powder
500 grams puréed fresh tomatoes
330 grams fried onions
165 grams coconut milk
17 grams garam masala
17 grams ground fennel
330 grams pearl onions
60 grams chopped green chiles
30 grams green peppercorns
10 cherry tomatoes, halved
10 haricot verts

To Assemble and Serve:
Sliced scallions

METHOD

For the Chettinad Masala:
Using a spice grinder, process all ingredients until a powder-like consistency is achieved. Transfer to an airtight container and reserve.

For the Malabar Parantha:
In a mixing bowl, combine flour, milk powder, sugar, and salt. Slowly incorporate milk, egg, oil, and 350 grams water. Knead  until dough comes together, adding additional water if necessary. Knead 13 minutes until smooth and elastic. Divide into 100-gram portions. Shape into balls and coat with oil. Cover and let rest 2 hours at room temperature. On an oiled work surface, flatten each ball and stretch until paper-thin and almost translucent. Drizzle with oil. Let rest 10 minutes. Prepare and heat a flattop griddle over medium heat. Cook each flattened dough ball until golden brown and crisp on both sides, turning frequently. Once cooked, gently press between heads to separate layers. Let cool. Set aside.

For the Short Rib Pepper Fry:
In a large, heavy-bottom stockpot over medium flame, heat oil. Add mustard seeds and toast until fragrant. Add fennel seeds and cook until fragrant. Stir in curry leaves and ginger-garlic paste. Cook until well-combined. Add beef, chile powder, coriander, black pepper, salt, turmeric powder, and 33 grams Chettinad Masala. Stir to evenly coat beef in spices. Add puréed tomatoes. Cook until mixture thickens and oil begins to separate. Add onions, coconut milk, garam masala, and fennel. Bring mixture to a simmer. Add onions, chiles, and green peppercorns. Reduce heat and cover. Cook until beef is fork-tender and desired flavor is achieved. Stir in cherry tomatoes and beans. Keep warm.

To Assemble and Serve:
Spoon desired amount Short Rib Pepper Fry into a serving bowl. Garnish with scallions. Serve with Malabar Parantha.

---