Indian-Style Grilled Short Ribs

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.

 

Slideshow:  More Recipes For The Grill

 

  • Total Time:
  • Servings: 4
  • Time(Other): plus 3 days marinating

Related Video

More Videos
Ludo Lefebvre’s Ultimate Steak Tartare

Ingredients

  • 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

  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.

Contributed By Published October 2006





499918 recipes/indian-style-grilled-short-ribs 2013-12-06 Floyd Cardoz fall|summer|grilling-barbecuing|barbecue-cookout|dinner-party|fathers-day|game-day|american|indian|4|make-ahead october-2006,Floyd Cardoz,Tabla,Danny Meyer,indian food,grilled short ribs,beef recipe recipes,indian-style-grilled-short-ribs 499918
Close