Beef Short Ribs Vindaloo Recipe

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Beef Short Ribs Vindaloo Recipe
Beef Short Ribs Vindaloo Recipe photo by Taste of Home
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Beef Short Ribs Vindaloo Recipe

Read Reviews
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Publisher Photo
My sister shared this India-inspired beef dish with me, and I've made a few modifications to fit my tastes. I love the smell of the spices as the ribs slow cook all day!—Lorraine Carlstrom, Nelson, British Columbia
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 8-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 8-1/4 hours

Ingredients

  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 8 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons mustard seed
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup red wine vinegar
  • 4 bay leaves
  • 2 pounds bone-in beef short ribs
  • 1 cup fresh sugar snap peas, halved
  • Hot cooked rice and plain yogurt

Directions

In a dry small skillet over medium heat, toast cumin and coriander seeds until aromatic, stirring frequently. Cool. Coarsely crush seeds in a spice grinder or with a mortar and pestle.
In a large saucepan, heat butter over medium heat. Add the onion, garlic and ginger; cook and stir for 1 minute. Add the mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Cool completely.
In a large resealable plastic bag, combine the vinegar, bay leaves and onion mixture. Add ribs; seal bag and turn to coat. Refrigerate overnight.
Transfer rib mixture to a 4-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice and yogurt. Yield: 4 servings.
Originally published as Beef Short Ribs Vindaloo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p19

Nutritional Facts

1 serving (calculated without rice and yogurt): 266 calories, 15g fat (6g saturated fat), 62mg cholesterol, 180mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 21g protein.

  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 8 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons mustard seed
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup red wine vinegar
  • 4 bay leaves
  • 2 pounds bone-in beef short ribs
  • 1 cup fresh sugar snap peas, halved
  • Hot cooked rice and plain yogurt
  1. In a dry small skillet over medium heat, toast cumin and coriander seeds until aromatic, stirring frequently. Cool. Coarsely crush seeds in a spice grinder or with a mortar and pestle.
  2. In a large saucepan, heat butter over medium heat. Add the onion, garlic and ginger; cook and stir for 1 minute. Add the mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Cool completely.
  3. In a large resealable plastic bag, combine the vinegar, bay leaves and onion mixture. Add ribs; seal bag and turn to coat. Refrigerate overnight.
  4. Transfer rib mixture to a 4-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice and yogurt. Yield: 4 servings.
Originally published as Beef Short Ribs Vindaloo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p19

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poodlewamp User ID: 290495 182319
Reviewed Feb. 12, 2014

"Before I put my ribs in a crock pot, I boil the ribs for about 5-7 minutes, just to get some of the

fat off the ribs...as I don't want that in my crock pot !!!"

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