Beef Short Ribs Vindaloo

Name: Beef Short Ribs Vindaloo
Prep time: 30 min
Cook time: 8 h 15 min
Total time: 8 h 45 min
Yield: 4 servings.
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

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

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.

Nutrition 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.

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poodlewamp

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