Beef Short Ribs in Cinnamon & Red Wine Sauce
Recipe Description
A sumptuous dish inspired by Vikram Vij of Vij’s Restaurant in Vancouver, renowned for being one of North America’s top Indian dining destinations. This recipe for Beef Short Ribs in Cinnamon & Red Wine Sauce combines rich, tender beef short ribs with an aromatic sauce spiced with cinnamon and red wine, creating a deeply flavorful, comforting meal perfect for a cozy winter evening. The dish showcases a blend of traditional Indian spices and techniques, making it both an elegant and easy-to-make option for your next hearty meal. 🍷🥩
Prep Time
15 minutes
Cook Time
4 hours 30 minutes
Total Time
4 hours 45 minutes
Recipe Yield
Serves 4
Ingredients
- 6 short ribs of beef: Chosen for their rich flavor and ability to become tender through slow cooking.
- 1/4 cup canola oil: For sautéing the spices and vegetables.
- 2 tablespoons ghee: Clarified butter that adds a rich, nutty flavor.
- 1 large onion, finely chopped: Provides a savory base for the sauce.
- 4 cloves garlic, minced: Adds aromatic depth.
- 1 fresh tomato, finely chopped: To introduce acidity and a touch of sweetness.
- 1/2 cup red wine: Enhances the richness of the sauce and tenderizes the meat.
- 1 tablespoon cumin seeds: Imparts a warm, earthy flavor.
- 1 cinnamon bark: For a sweet, spicy note.
- 1 teaspoon ground fenugreek: Adds a subtle bitterness and depth.
- 1 teaspoon cumin powder: To complement the cumin seeds.
- 1 teaspoon turmeric: Provides an earthy flavor and vibrant color.
- 1/2 teaspoon ground cayenne pepper: For a hint of heat.
- 1/2 teaspoon chili powder: Enhances the spice profile.
Instructions
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Prepare the Ghee and Oil: In a large, heavy-bottomed saucepan with a fitted lid, melt the ghee over medium to high heat. Once melted, add the canola oil. The combination of ghee and oil will provide a rich base for cooking the spices and beef.
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Sauté the Spices: Add the cumin seeds to the pan. Allow them to sizzle and release their fragrance for about 30 seconds. As the seeds start to pop, add the cinnamon bark. If the cinnamon is particularly strong, break the bark in half and use only one piece. Adjust the quantity based on the strength of the cinnamon aroma.
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Cook the Onions: Add the finely chopped onion to the pan. Sauté the onions until they turn medium brown in color, stirring frequently. The goal is to achieve a deep, rich onion flavor without burning them. If needed, you can lower the heat slightly to prevent burning.
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Add Garlic and Tomatoes: Once the onions are well-cooked, add the minced garlic and continue sautéing until the garlic turns golden brown and the onions become a darker brown. Then, add the chopped tomatoes along with the ground fenugreek, cumin powder, turmeric, cayenne pepper, and chili powder. Stir well to combine all the ingredients.
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Cook the Spices: Increase the heat to medium and cook the tomato-spice mixture, stirring regularly. Continue cooking until the oil and ghee start to separate from the tomato mixture. This process should take about 10 to 15 minutes. If the mixture begins to stick to the bottom of the pan or looks like it might burn, reduce the heat or add an additional tablespoon of oil or ghee. Do not add water; the dish is meant to be rich and thick.
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Incorporate the Stock and Wine: Stir in the beef stock and red wine. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for about 15 minutes, or until the oil and ghee separate from the stock and rise to the top. Stir occasionally to ensure even cooking.
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Add the Short Ribs: Once the sauce is well-reduced, add the beef short ribs to the pan. Stir them into the sauce to ensure they are well-coated. Bring the mixture back to a boil, then reduce the heat to low. Cover the pan and let the short ribs simmer gently.
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Simmer Until Tender: Cook the short ribs for approximately 4 hours, or until the meat becomes tender and separates easily from the bones. Stir occasionally to prevent sticking and to ensure even cooking. The long simmering time allows the flavors to meld beautifully and the beef to become succulent and flavorful.
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Serve: Once the short ribs are tender and the sauce has thickened, remove the cinnamon bark if still present. Serve the beef short ribs with your favorite side dishes, such as rice or naan bread, to soak up the rich, aromatic sauce. Enjoy the comforting flavors of this Indian-inspired dish that combines tradition and elegance. 🍛🥘
Nutritional Information (Per Serving)
- Calories: 248.8
- Fat Content: 21.2 grams
- Saturated Fat Content: 5.4 grams
- Cholesterol Content: 16.4 mg
- Sodium Content: 29.5 mg
- Carbohydrate Content: 9.9 grams
- Fiber Content: 2.3 grams
- Sugar Content: 3.2 grams
- Protein Content: 1.8 grams
This recipe beautifully captures the essence of Indian cuisine with its rich spices and tender beef, making it a standout choice for a special occasion or a comforting weeknight dinner. Enjoy the bold flavors and warmth of this incredible dish! 🌟🍴
