Boneless Beef Short Ribs with Indian Spices

Boneless Beef Short Ribs with Indian Spices

Traditional Indian Garam Masala Seasoning Ingredients:

  1. 1/4 cup coriander seeds
  2. 2 tablespoons cumin seeds
  3. 1 tablespoon black peppercorns
  4. 1 tablespoon ground ginger
  5. 1 tablespoon ground cardamom
  6. 1 tablespoon ground cinnamon
  7. 1 teaspoon ground cloves
  8. 1/2 teaspoon crushed red pepper
  9. 3 bay leaves, crumbled

Meat and Vegetables Ingredients:

  1. 2 tablespoons vegetable oil
  2. 1/2 to 4 pounds boneless short ribs
  3. salt
  4. 1 large onion, sliced
  5. 2 carrots, sliced
  6. 1 rib celery, diced
  7. 3 plum tomatoes, chopped
  8. 2 heads garlic, cut in half crosswise
  9. 2 cups Vinoklet Brother Joe Cabernet Sauvignon
  10. 1 quart chicken stock

Traditional Indian Garam Masala Seasoning Directions:

  1. Toast coriander and cumin seeds over medium-high heat in small frying pan; shaking pan constantly for about 2 minutes.
  2. Put seeds in spice grinder and cool.
  3. Add remaining spices and grind to a fine powder.
  4. Keep garam in an air-tight container.

Meat and Vegetable Directions:

  1. Preheat oven to 325-degrees Fahrenheit.
  2. Put oil into a large oven-proof skillet with lid.
  3. Season meat with salt and sear over high heat until brown on all sides; removing to a plate.
  4. Add onions, carrots and celery to the pan and cook until they begin to brown.
  5. Add tomatoes and garlic and 3 tablespoons garam and cook until tomatoes begin to release their juice.
  6. Stir in 2 cups Vinoklet Brother Joe and boil until the liquid is reduced by half.
  7. Pour in chicken stock and return liquid to a simmer.
  8. Return meat to pan, cover with lid and place skillet in over and cook for 2 hours.
  9. When meat is tender, transfer to baking sheet.
  10. Strain liquid into saucepan and boil over high heat until liquid is reduced to 1 cup.
  11. Brush meat with some of the sauce and broil for 3 minutes per side.
  12. Sprinkle meat with a little garam and slice to serve with basmati rice.