Beef Short Ribs In Cinnamon & Red Wine Sauce

Total Time: 4 hrs 45 mins Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 4
• 6 large short rib of beef, bone in with excess fat trimmed off
• 1/4 cup grapeseed oil or 1/4 cup canola oil
• 2 tablespoons ghee (or clarified butter)
• 1 large onion, very finely chopped (approximately 1 cup)
• 1 tablespoon finely chopped garlic, more to taste
• 1 cup ground fresh tomato
• 1/2 cup red wine
• 4 cups vegetable stock or 4 cups chicken stock
• 1 tablespoon cumin seed
• 1 piece cinnamon bark (approximately 3 inches long)
• 1/2 teaspoon ground fenugreek, more to taste
• 1 tablespoon cumin powder, more to taste
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon chili powder, more to taste (preferably mexican)

Recipe

• 1 in a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
• 2 add the cooking oil and the cumin seeds.
• 3 let the seeds sizzle for 30 seconds.
• 4 smell the cinnamon bark before adding to the pot.
• 5 if it's very strong, break the bark in ½ and only use half.
• 6 if it's not strong enough, add ½ bark.
• 7 add the onions& sauté until the onions are medium brown in colour.
• 8 smell for the cinnamon throughout the cooking process.
• 9 you should smell a mild cinnamon flavour instead of a strong one.
• 10 if cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
• 11 add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
• 12 the darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
• 13 temporarily lower the heat and add the tomatoes and all of the remaining spices.
• 14 once you stir the powdered spices in the tomatoes, increase the heat back to medium.
• 15 stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
• 16 this will take about 10 to 15 minutes.
• 17 if at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it’s about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
• 18 do not add water.
• 19 this is meant to be a rich curry.
• 20 stir in the stock and red wine and bring to a boil.
• 21 reduce heat to low.
• 22 cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
• 23 add the short ribs and stir well.
• 24 bring back to a boil.
• 25 reduce heat to low.
• 26 cover and simmer the short ribs until the meat completely separates from the bone.
• 27 this will take approximately 4 hours and you will need to stir occasionally.