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Beef Short Ribs Vindaloo

 Beef Short Ribs Vindaloo
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
4 ServingsPrep: 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.

2 of 2

Beef Short Ribs Vindaloo (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (calculated without rice and yogurt) equals 266 calories, 15 g fat (6 g saturated fat), 62 mg cholesterol, 180 mg sodium, 13 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.