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. More Recipes For The Grill

Total Time:
30 mins


  • 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


  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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