Follow these steps for perfect results
Garam Masala Spice
Short Ribs
Garlic
Vegetable Oil
Red Wine
Carrots
chopped
Celery Stalks
chopped
Beef Stock
Onion
chopped
Salt
to taste
Pepper
to taste
Preheat oven to 300°F.
Pat short ribs dry with a paper towel.
Season short ribs generously with salt and pepper.
Heat 2 tbsp vegetable oil in a dutch oven or large, heavy-bottomed pot over medium-high heat.
Sear short ribs until well browned on both sides (4-5 minutes per side).
Remove ribs from the pot and set aside.
Add another 2 tbsp oil to the pot.
Add chopped onion, carrots, and celery to the pot.
Season with salt and pepper.
Brown the vegetables (approximately 15 minutes).
Add garlic and stir until fragrant (approximately 2 minutes).
Add garam masala spice and stir well (approximately 30 seconds).
Pour in red wine, scraping up any browned bits from the bottom of the pan.
Reduce the wine by half (approximately 5 minutes).
Add beef or chicken broth and return the short ribs to the pot.
Bring the mixture to a boil.
Cover the pot and transfer it to the preheated oven.
Cook until the meat falls off the bone (approximately 2 1/2 hours), turning the ribs halfway through.
Expert advice for the best results
For a richer flavor, marinate the short ribs in garam masala overnight.
If the sauce is too thin after braising, reduce it on the stovetop after removing the ribs.
Serve over mashed potatoes, polenta, or rice to soak up the delicious sauce.
Everything you need to know before you start
20 minutes
Short ribs can be braised a day ahead and reheated.
Place a generous portion of short ribs over mashed potatoes or polenta, topping with braising sauce. Garnish with chopped parsley or cilantro.
Serve with mashed potatoes, polenta, or rice.
Serve with a side of roasted vegetables or a simple green salad.
Pairs well with the rich flavors of the short ribs.
Discover the story behind this recipe
Garam masala is a staple spice blend in Indian cuisine.
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