- 6 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped fresh ginger
- 1/4 cup dry red wine
- 3 tablespoons red wine vinegar
- 3 tablespoons pure maple syrup
- 3 tablespoons vegetable oil
- 3 tablespoons tomato paste
- 1 tablespoon rosemary leaves
- 1 tablespoon kosher salt
- 2 teaspoons thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 8 beef short ribs on the bone (about 1 pound each), trimmed of excess fat
- Celery Root and Apple Slaw, for serving
How to make this recipe
- In a blender, combine the garlic, ginger and red wine and puree. Scrape the wine puree into a medium bowl and stir in all of the remaining ingredients except the short ribs. Pour the marinade into 2 resealable plastic bags and add the short ribs. Tightly seal the plastic bags and refrigerate the short ribs in the marinade for 3 days.
- Light a grill. Remove the short ribs from the marinade, scraping off any excess. Grill the short ribs over moderately high heat until they are lightly charred and medium-rare, about 5 minutes per side. Serve the short ribs with the Celery Root and Apple Slaw on the side.
The strong flavors of these ribs require a bold, fruity wine, and Terry Coughlin, Tabla's wine director, recommends a spicy red like a California Zinfandel or a Shiraz. For a ripe, juicy Zinfandel, look to Napa Valley. One source for great Shiraz is Australia's McLaren Vale, south of Adelaide along the coast.