- 1/4 cup coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon ground ginger
- 1 tablespoon ground cardamom
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon crushed red pepper
- 3 bay leaves, crumbled
- 2 tablespoons canola oil
- 4 boneless short ribs (10 to 12 ounces each), trimmed of fat
- 1 large onion, thinly sliced
- 2 carrots, chopped
- 1 celery rib, chopped
- 3 plum tomatoes, coarsely chopped
- 2 heads of garlic, halved crosswise
- 2 cups dry red wine
- 1 quart chicken stock or broth
How to make this recipe
- 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.
- Preheat the broiler and position a rack 8 inches from the heat. Brush the meat with some of the sauce and broil for 3 minutes per side, until browned and sizzling. Sprinkle the meat lightly with garam masala, then slice it 1/2 inch thick. Transfer to plates and serve with the remaining sauce.
The recipe can be prepared ahead through Step 4; refrigerate the meat and sauce separately for up to 3 days.
Try a full-bodied, peppery Zinfandel from California.