Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Beef short ribs

  2. 2 tablespoons 30ml Garam masala

  3. 6 Garlic cloves - chopped

  4. 8 Shallots

  5. 2 Carrots - finely chopped

  6. 2 Celery ribs - finely chopped

  7. 1 cup 237ml Hearty red wine, such as zinfandel

  8. 3 cups 711ml Vegetable or chicken broth - (to 4)

  9. 1 Diced tomatoes - (14 1/2 oz)

  10. 4 sections Fresh thyme

  11. 4 Springs fresh Italian parsley

  12. 2 Bay leaves

  13. 2 teaspoons 10ml Ground coriander

  14. 1 teaspoon 5ml Ground cloves

  15. 1 teaspoon 5ml Salt

  16. 1 teaspoon 5ml Freshly-ground black pepper

  17. 6 Beets - trimmed, scrubbed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned.

  2. Reduce the heat to 375 degrees. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes (with juice), thyme, parsley, bay leaves, coriander, cloves, salt and pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender but not yet falling off the bone.

  3. Cut the beets into large wedges and add to the ribs. Spoon the sauce over the beets and ribs. Add the remaining 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the beets and meat are tender.

  4. Using tongs or a slotted spoon, remove the ribs and beets to a serving platter.

  5. Remove and discard the bay leaves and any sprigs in the sauce. Working in batches if necessary, place the sauce in a food processor or blender. Puree until smooth. Pour the sauce over the ribs and beets.

  6. This recipe yields 6 servings.


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