Indian-Spiced Short Ribs

  • ¼ cup coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tbsp ground ginger
  • 1 tbsp ground cardamom
  • 1 tbsp cinnamon
  • 1 tsp ground cloves
  • ½ tsp crushed red pepper
  • 3 bay leaves, crumbled
  • 2 tbsp canola oil
  • 4 boneless short ribs (10-12lbs each), trimmed of fat
  • Kosher salt
  • 1 large onion, thinly sliced
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 3 plum tomatoes, coarsely chopped
  • 2 heads of garlic, halved crosswire
  • 2 cups Zinfandel
  • 1 quart chicken stock or broth

DIRECTIONS

Preheat the oven to 325°. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper and bay leaves and pulse the garam masala to a powder.

In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and sear them over high heat until browned and crusty all over, about 15 minutes. Transfer the meat to a plate.

Add the onion, carrots and celery to the casserole and cook over moderate heat until lightly browned, about 7 minutes. Add the tomatoes, garlic and 3 tablespoons of the garam masala (there will be extra) and cook until fragrant and the tomatoes are beginning to break down, about 3 minutes. Add the wine and boil until reduced by half, scraping up any browned bits stuck to the casserole, about 5 minutes. Add the stock and bring to a simmer. Return the meat to the casserole and season with salt. Cover and braise in the oven for about 2 hours, until just tender but not falling apart.

Transfer the meat to a baking sheet. Strain the liquid into a saucepan. Skim off and discard the fat that rises to the surface. Boil over high heat until the sauce is reduced to 1 cup, about 15 minutes. Servings: 4 Adapted from FoodandWine.com

 
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