Indian Style Short Ribs

I’ve been playing with Indian flavors lately. Not because I have any experience with authentic Indian cuisine, but because I’m hungry for a new twist on our GAPS legal favorites and know how to use Google. These short ribs from Food and Wine magazine made me very happy!

Their recipe isn’t GAPS legal, but it’s really close. If you know the basics of gluten-free and GAPS legal cooking, that’s no big deal. Instead of canola oil, I used tallow, and instead of chicken stock, I stayed with beef. I also played a little with the recipe and serving suggestions to suit my taste and what I had on hand.

The next day my dad came over and I made up more sauce since we’d eaten it all and let him have the rest of the meat. He loved it! Here’s how I did it:

Indian Style Short Ribs

Ingredients

• 4-5 lbs beef short ribs
• 1 large yellow onion, sliced thin
• 3 large carrots, sliced in 1/4 inch rounds
• 3 short stalks celery, sliced in 1/4 inch pieces
• 2 large sweet, paste tomatoes, quartered
• 6 cloves garlic, minced
• 2 cups dry red wine
• 1 quart beef stock
• 3 Tbsp tallow
• 2 Tbsp cumin seeds
• 

  After cooking in the skillet

  2 Tbsp cardamom seeds
• 2 Tbsp groundcoriander
• 1 Tbsp ground ginger
• 1 Tbsp ground cinammon
• 1 Tbsp cinammon
• 1 tsp ground cloves
• 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 3 crumbled bay leaves
• real salt to taste

Directions

1. Heat a little bit of the tallow and saute the whole seeds in it, stirring constantly until they start to smell good.
2. Transfer the spices (but not the fat) to a spice grinder (I use a dedicated coffee grinder), and when they are cool, add the rest of the spices and grind them together.
3. 

   ready for the broiler

   Rinse the meat and pat it dry, then rub it generously with salt.
4. Brown the ribs on all sides in your pan over medium-high heat, adding tallow if necessary. It will take about 15 minutes, and you will probably need to do it in batches so as not to overcrowd the pan.
5. Preheat the oven to 325F.
6. Set the meat aside, and add the onion, carrot, and celery to the pan. Cook over medium heat until the vegetables are browned.
7. Add the tomatoes, garlic, and about half of the seasoning to the pan, and cook until the tomatoes separate from the skin. Pulled the skins out.
8. Add the wine and stock, and simmer until reduced by half
9. Add the meat to your pan, cover, and braise in the oven for about 2 hours, until it is almost falling from the bone.
10. Take the meat out and transfer to a broiling pan. Preheat the broiler.
11. Reduce the sauce a bit more, then brush the short ribs with it.
12. Put under the broiler 8 inches from the heat, about 3 minutes per side.
13. Sprinkle with a bit more of the spice mixture if you like, and serve with the sauce.

If you eat sweet potatoes, which are paleo but not GAPS legal, you can roast your potatoes for the last 45 minutes that the ribs are braising and broiling. Just brush them with some tallow and put them in a baking dish on the lower rack of the oven. They’re a delicious compliment to short ribs and sauce!

This post is part of Fat Tuesday, Fresh Bites Friday.

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