Braised Cinnamon-Infused Beef Short Ribs in Red Wine
Indulge in a culinary masterpiece with our Braised Cinnamon-Infused Beef Short Ribs in Red Wine, inspired by the esteemed Vikram Vij of Vij's Restaurant in Vancouver, Canada, widely celebrated as North America's finest Indian dining experience. This dish features succulent short ribs slowly braised to perfection in a fragrant concoction of aromatic spices, rich red wine, and savory stock. Each bite reveals a depth of flavor, enhanced by the warm notes of cinnamon and a tantalizing hint of heat. Perfect for a special occasion or a cozy family gathering, this recipe pairs beautifully with steamed basmati rice or warm naan to soak up every delicious drop of sauce.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
Beef short ribs
6 (large, bone-in with excess fat trimmed off)
Grapeseed oil or canola oil
1/4 cup
Ghee or clarified butter
2 tablespoons
Onion
1 large (very finely chopped (approximately 1 cup))
Garlic
1 tablespoon (finely chopped, more to taste)
Fresh tomato
1 cup (ground)
Red wine
1/2 cup
Vegetable stock or chicken stock
4 cups
Cumin seed
1 tablespoon
Cinnamon bark
1 piece (approximately 3 inches long)
Ground fenugreek
1/2 teaspoon (more to taste)
Cumin powder
1 tablespoon (more to taste)
Turmeric
1/2 teaspoon
Ground cayenne pepper
1/2 teaspoon
Chili powder
1 tablespoon (more to taste (preferably Mexican))
Instructions
1
In a large, heavy saucepan with a fitted lid, melt the ghee over medium-high heat.
2
Add the cooking oil and the cumin seeds. Allow the seeds to sizzle for about 30 seconds until fragrant.
3
Evaluate the strength of the cinnamon bark by smelling it. If the aroma is strong, break it in half; if weak, use the full piece.
4
Add the finely chopped onions to the pot and sauté until they turn medium brown in color, stirring occasionally to avoid burning.
5
Once the onions are medium brown, add the garlic and continue to sauté until the garlic is golden brown and the onions are a richer dark brown.
6
Lower the heat slightly and mix in the ground tomatoes and all remaining spices. Stir well to combine.
7
Return the heat to medium and stir frequently, cooking until the oil separates from the tomato mixture, around 10 to 15 minutes. Add oil or ghee if sticking occurs.
8
Pour in the vegetable or chicken stock and red wine, bringing the mixture to a boil. Reduce the heat to low.
9
Cover the pot and let it simmer for 15 minutes, stirring occasionally, until the oil rises to the top.
10
Add the short ribs to the pot, ensuring they are well coated. Bring back to a boil then reduce the heat to low.
11
Cover and simmer the short ribs for approximately 4 hours, or until the meat is so tender it easily falls off the bone, stirring occasionally.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this dish?
The primary protein is 6 large, bone-in beef short ribs with excess fat trimmed off.
Who is the inspiration behind this recipe?
This recipe is inspired by Vikram Vij of the renowned Vij's Restaurant in Vancouver, Canada.
How long should the beef short ribs be simmered?
The short ribs should be simmered for approximately 4 hours, or until the meat is tender enough to fall off the bone.
What type of wine is used for braising?
The recipe calls for 1/2 cup of red wine.
What are the recommended side dishes?
This dish pairs beautifully with steamed basmati rice or warm naan to soak up the sauce.
How should I prepare the cinnamon bark?
Evaluate the strength of the 3-inch cinnamon bark by smelling it; if the aroma is strong, break it in half, otherwise use the full piece.
What oils are used for cooking the base?
The recipe uses a combination of 2 tablespoons of ghee (clarified butter) and 1/4 cup of grapeseed or canola oil.
What color should the onions be before adding the garlic?
The finely chopped onions should be sautéed until they turn a medium brown color before adding the garlic.
How do I know the tomato mixture is ready?
The tomato and spice mixture is ready when the oil separates from the mixture, which usually takes 10 to 15 minutes.
Can I use vegetable stock instead of chicken stock?
Yes, you can use either 4 cups of vegetable stock or chicken stock for the braising liquid.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What spices are included in the aromatic base?
The base includes cumin seeds, cinnamon bark, ground fenugreek, cumin powder, turmeric, ground cayenne pepper, and chili powder.
What type of chili powder is preferred?
The recipe suggests using 1 tablespoon of chili powder, preferably a Mexican variety.
How should the tomatoes be prepared?
You should use 1 cup of fresh tomatoes that have been ground.
What is the first step in the cooking process?
The first step is to melt the ghee over medium-high heat in a large, heavy saucepan with a fitted lid.
How long should the cumin seeds sizzle?
Allow the cumin seeds to sizzle for about 30 seconds until they become fragrant.
What should I do if the tomato mixture sticks to the pan?
If sticking occurs while cooking the tomato mixture, you can add a little more oil or ghee.
Is there a specific way to chop the onions?
Yes, the onion should be very finely chopped, yielding approximately 1 cup.
What happens after the garlic is added to the onions?
Continue to sauté until the garlic is golden brown and the onions reach a richer dark brown color.
How long should the liquid simmer before adding the ribs?
After adding the stock and wine, cover and let the mixture simmer for 15 minutes until the oil rises to the top.
What indicates the garlic is properly cooked?
The garlic is properly cooked when it reaches a golden brown hue.
Does this recipe use fresh or ground ginger?
This specific recipe does not list ginger as an ingredient; it focuses on garlic, cumin, and cinnamon for its aromatic profile.
What is the role of turmeric in this dish?
Turmeric provides an earthy flavor and a vibrant golden color to the braising sauce.
Can I adjust the amount of garlic?
Yes, the recipe suggests 1 tablespoon of finely chopped garlic but notes you can add more to taste.
Is the heat level adjustable?
Yes, you can adjust the heat by varying the amounts of cayenne pepper, chili powder, and fenugreek.
What kind of pot is best for this recipe?
A large, heavy saucepan with a fitted lid is recommended for even heat distribution during the long braising process.
Do I need to stir the ribs during the 4-hour simmer?
Yes, it is recommended to stir occasionally to ensure the meat is evenly coated and doesn't stick.
Should the heat be high throughout the cooking?
No, the heat starts at medium-high for sautéing but is reduced to low for the long simmering process.
How much ground fenugreek is used?
The recipe calls for 1/2 teaspoon of ground fenugreek, though you can add more to taste.
What is the final step once the ribs are added?
Bring the pot back to a boil, then reduce the heat to low, cover, and simmer for 4 hours.