Ingredients

RawSpiceBar’s Garam Masala Spice

4 pounds short ribs

3 cloves garlic

4 tbsp vegetable oil

1 cup full bodied red wine

2 medium carrots, chopped

2 celery stalks, chopped

4 cups beef or chicken stock

1 medium onion, chopped

Salt & pepper to taste

Preparation

  1. Preheat oven to 300°F. Pat ribs dry with a paper towel and salt and pepper generously.
  2. In a dutch oven or other large, heavy-bottomed pot, add 2 tbsp vegetable oil. Once hot, add ribs and sear until well browned on both sides, about 4 to 5 minutes per side. Remove ribs to a large plate or baking sheet and set aside.
  3. Add another 2 tbsp oil over medium high heat. Once hot, add onion, leek, carrots, and celery to the pot and season with salt & pepper. Let brown, about 15 minutes.
  4. Add garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar’s Garam Masala Spices and stir well, about 30 seconds.
  5. Add wine while scraping up any browned bits on the bottom of the pan, until wine is reduced by half, about 5 minutes.
  6. Add broth and ribs and bring mixture to a boil. Cover the pan and transfer it to the oven. Cook until meat falls off the bone, about 2 1/2 hours, turning halfway through.