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Categories:
tomato sauce paprika red wine ginger root red pepper ground cardamom nutmeg ground cloves allspice onions garlic vegetable oil ground tumeric salt beef short ribs red wine
Viewed: 36 - Published at: 8 years agoIngredients
- 8 oz can tomato sauce
- 1/4 cup good quality Paprika (smoked or sweet)
- 1/4 cup dry red wine
- 1 tablespoon ginger root, grated
- 1 teaspoon dried red pepper flakes or cayenne
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 tablespoon vegetable oil
- 1/2 teaspoon ground tumeric
- 1 teaspoon salt
- 3 pounds beef short ribs
- 1/4 cup dry red wine
Method
- Season ribs with salt & pepper. Dust each in flour.
- In large dutch oven or cast iron stockpot, heat 1 teaspoon vegetable oil till hot. Sear beef on all sides, about 4 minutes per side. Remove to platter.
- Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside.
- In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, tumeric, and salt. Add spare ribs to skillet. Stir to coat.
- Bring mixture to boiling; reduce head. Cover; simmer or bake (300F) for about 2 1/2 - 3 hours, until beef meat separates with a fork. Stir in 1/4 cup dry red wine and simmer uncovered about 15 minutes more. Skim off fat.
