BEEF SHORT RIBS VINDALOO

Beef Short Ribs Vindaloo image

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

Provided by Taste of Home

Categories Dinner

Time 8h45m

Yield 4 servings.

Number Of Ingredients 16

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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
Optional: Hot cooked rice, plain yogurt and minced fresh cilantro

Steps:

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 shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, 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, yogurt and cilantro.

Nutrition Facts : Calories 266 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 180mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.