Beef Short Ribs In Cinnamon Red Wine Sauce Recipe

Name: Beef Short Ribs In Cinnamon Red Wine Sauce
Prep time: 30 min
Cook time: 285 min
Total time: 315 min
Yield: Serves 1 or more
Ingredients: 4 lbs Beef Short Ribs; Grapeseed Oil; Ghee; 1 large chopped Onion; 2 minced Garlic Cloves; 1 (14.5 ounce) can Diced Tomatoes; 1 bottle (750ml) Dry Red Wine; 1 cup Beef Broth; 1 teaspoon Ground Cumin; 1 teaspoon Ground Cinnamon; Ground Fenugreek; 1 teaspoon Ground Cumin; 1/2 teaspoon Turmeric; 1/4 teaspoon Ground Cayenne Pepper (optional); Chili Powder; Salt, to taste; Pepper, to taste; 2 tablespoons Olive Oil; 1-inch piece Grated Ginger; 1/2 teaspoon Ground Coriander; Fresh Cilantro, for garnish

Experience the magic of Vij's Restaurant in Vancouver with this incredible Beef Short Ribs recipe, hailed by Gourmet Magazine as the best Indian restaurant in North America! Tender, fall-off-the-bone short ribs braised in a rich, aromatic red wine sauce infused with warm cinnamon and exotic spices. This unforgettable dish is perfect for a special occasion or a cozy night in. Prepare to impress!

Prep Time 30 mins

Cook Time 285 mins

Calories 248.8 kcal

Protein 3g

Rating 4.9 (8 Reviews)

Beef Short Ribs In Cinnamon Red Wine Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Short Ribs In Cinnamon Red Wine Sauce

4 lbs Beef Short Ribs
Grapeseed Oil
Ghee
1 large chopped Onion
2 minced Garlic Cloves
1 (14.5 ounce) can Diced Tomatoes
1 bottle (750ml) Dry Red Wine
1 cup Beef Broth
1 teaspoon Ground Cumin
1 teaspoon Ground Cinnamon
Ground Fenugreek
1 teaspoon Ground Cumin
1/2 teaspoon Turmeric
1/4 teaspoon Ground Cayenne Pepper (optional)
Chili Powder
Salt, to taste
Pepper, to taste
2 tablespoons Olive Oil
1-inch piece Grated Ginger
1/2 teaspoon Ground Coriander
Fresh Cilantro, for garnish

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How to Make Beef Short Ribs In Cinnamon Red Wine Sauce

Preheat oven to 325°F (160°C).
Season the beef short ribs generously with salt, pepper, and 1 teaspoon of ground cinnamon.
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned (about 2-3 minutes per side).
Remove short ribs from the pot and set aside.
Add 1 large chopped onion, 2 minced garlic cloves, and 1-inch piece of grated ginger to the pot. Sauté until softened, about 5 minutes.
Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (optional), and 1/2 teaspoon of turmeric.
Pour in 1 bottle (750ml) of dry red wine, 1 cup of beef broth, and 1 (14.5 ounce) can of diced tomatoes, undrained. Bring to a simmer.
Return the short ribs to the pot. Ensure the short ribs are mostly submerged in the liquid. If needed, add more broth.
Cover the pot and transfer to the preheated oven. Braise for 2.5-3 hours, or until the short ribs are incredibly tender.
Remove the short ribs from the pot and set aside. Skim off any excess fat from the sauce.
Bring the sauce to a simmer on the stovetop and cook until slightly reduced and thickened (about 10-15 minutes).
Return the short ribs to the sauce to coat. Garnish with fresh cilantro and serve with your favorite sides (e.g., mashed potatoes, roasted vegetables).