Recipe: Spicy Vindaloo Beef Ribs

By Rebecca O'Malley October 15, 2018

In partnership with Passage To Indiawe’re sharing our favourite healthy Indian recipes. Next up: vindaloo, one of the spicier Indian staples. 

Vindaloo is a hugely popular Indian dish that’s packed with flavour and spice. It’s best known as a Goan dish (originating in the city of Goa on the West coast of India) and is traditionally served with pork.

Vindaloo was actually created by the Portuguese. The word ‘vindaloo’ derives from the mispronounced “carne de vinha d’alhos” – literally, meat in garlic wine marinade.

Portuguese explorers brought the dish to India in the 15th century when the recipe was tweaked to suit local customs and supply. Palm wine replaced wine-vinegar and native ingredients were added to create a wild flavour punch: tamarind, black pepper, cinnamon, cardamom and chillies. The traditional Goan dish uses pork but modern versions feature beef, chicken or lamb as well as cubed potatoes.

Nowadays, vindaloo stands on the warmer end of the spice spectrum. Our version uses beef ribs – cooked until tender and packed with flavour. It’s super quick to prepare too (only ten minutes!) and takes an easy hour and a half to cook.

To recap, you’ll need:


  • 1.2kg beef ribs
  • 2 tablespoons vegetable oil
  • 2 small red onions, cut into thin wedges
  • 375g Passage To India Vindaloo Simmer Sauce
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 3 carrots, shredded
  • 1/3 cup coriander leaves
  • Steamed basmati rice


  1. Place the ribs in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Then, reduce heat and simmer for 25 minutes. Remove from heat and cool in its liquid. Once cooled, drain and pan and cut the beef ribs into smaller pieces.
  2. Heat up half of the oil in a deep frying pan over a medium heat. Add half the onion and cook for three minutes or until softened. Add Passage To India Vindaloo Simmer Sauce and bring to the boil. Add the beef ribs and stir until all meat is coated with sauce. Reduce heat to low. Cover the pan and simmer for an hour or until meat is tender.
  3. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the remaining onion and cook for three minutes or until softened. Add the mustard seeds and cumin seeds. Cook for two minutes – you should be able to smell the aromatics. Add the shredded carrot and cook for three minutes or until softened. Remove from the heat and season with salt and white pepper. Stir through the coriander seeds just before serving. Spoon rice onto a serving plate and top with ribs and sauce. Serve with carrot salad.

Passage Foods showcase exotic flavours and aromas through natural, high quality cooking sauces. For even more meal inspiration, be sure to like their Facebook page.

Produced in partnership with Passage Foods.