Indian-Spiced Short Ribs

Indian Spiced Short Ribs with Glass of Zinfandel

Prep Time:

15 minutes

Cook Time:

2 hours 45 minutes

Total Time:

3 hours

Dry Creek Vineyard Wine Pairing:

Somers Ranch Zinfandel


  • 2 tsp canola oil
  • 4 short ribs, 10–12 oz each
  • salt, to taste
  • 1 large onion, thinly sliced
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 3 plum tomatoes, chopped
  • 2 heads of garlic, halved
  • 2 cups dry red wine
  • 1 quart chicken stock
For The Garam Masala:
  • ¼ cup coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tbsp ground ginger
  • 1 tbsp ground cardamom
  • 1 tbsp cinnamon
  • 1 tsp ground cloves
  • ½ tsp crushed red pepper
  • 3 bay leaves, crumbled


Heat oven to 325°F. In a large cast-iron casserole pan, toast coriander and cumin over medium-high heat, shaking pan constantly, 2 minutes. Transfer to a spice grinder and let cool. Add remaining garam masala ingredients and pulse to a powder.

Heat oil in pan over high heat. Season ribs with salt and sear until crusty, 15 minutes. Transfer ribs to a plate. Add onion, carrots and celery and cook over medium heat until browned, 7 minutes. Add tomatoes, garlic and 3 tbsp of masala and cook until tomatoes start to break down, 3 minutes. Add wine and boil until reduced by half, scraping up browned bits. Add stock and bring to a simmer. Return ribs to the pan and season with salt. Cover and braise in oven for 2 hours, until just tender.

Transfer the meat to plate. Strain the liquid into a saucepan, discarding fat that rises to the top. Boil over high heat until sauce reduces to 1 cup. Place a rack 8 inches from top and preheat broiler. Brush ribs with some sauce and broil 3 minutes per side. Sprinkle lightly with masala. Serve with remaining sauce.

Serves 4.