Zucca Wines - Pairing and Recipes -

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