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Indian-Style Grilled Short Ribs

  • TOTAL TIME: 30 MIN plus 3 days marinating
  • SERVINGS: 4
  • MAKE-AHEAD

Tabla chef Floyd Cardoz marinates these succulent, crusty beef ribs for three days in an Indian-inspired combination of garlic, ginger, maple syrup, tomato and coriander.

  1. 6 garlic cloves, coarsely chopped
  2. 2 tablespoons finely chopped fresh ginger
  3. 1/4 cup dry red wine
  4. 3 tablespoons red wine vinegar
  5. 3 tablespoons pure maple syrup
  6. 3 tablespoons vegetable oil
  7. 3 tablespoons tomato paste
  8. 1 tablespoon rosemary leaves
  9. 1 tablespoon kosher salt
  10. 2 teaspoons thyme
  11. 1 1/2 teaspoons freshly ground black pepper
  12. 1 teaspoon ground coriander
  13. 1/2 teaspoon ground allspice
  14. 1/2 teaspoon sweet paprika
  15. 1/4 teaspoon ground ginger
  16. 1/4 teaspoon ground cloves
  17. 1/4 teaspoon cayenne pepper
  18. 8 beef short ribs on the bone (about 1 pound each), trimmed of excess fat
  19. Celery Root and Apple Slaw, for serving
  1. 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.
  2. 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.

Suggested Pairing

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.

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