• Prep Time: 30 mins
  • Cooking Time: 8-1/4 hours
  • Serves: 4

Beef Short Ribs Vindaloo

  • Recipe Submitted by on

 Ingredients List

  • 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
  • Hot cooked rice and plain yogurt

 Directions

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 resealable plastic bag, combine the vinegar, bay leaves and onion mixture. Add ribs; seal bag and turn to coat. Refrigerate 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 and yogurt.

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