Ingredients
- 1 cup flour
- Salt and freshly ground black pepper
- 4 ounces peanut oil
- 3 pounds spare ribs, cut into bones
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon cayenne
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 ounces tomato puree
- 2 ounces red wine vinegar
- 2 cups beef stock
- 1 quart veal stock
Directions
Preheat oven to 375 degrees F.
Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
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Read all 8 reviews
By Mr Bacon
Oceanside, CA
on November 11, 2010
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Easy and good ... I used a little wine in the sauce reduced by half and serve it with a little garlic mashed taters with some red wine that I used in the sauce. Winner Winner short rib dinner
By christinad80_94...
Los Angeles, CA
on September 09, 2010
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I've made this a few times for dinner parties, and this has always been a hit. It's got a ton of flavor, with a little kick from the cayenne. I always receive compliments on the dish.
By jwolber_12395676
Clemmoms, 73
on November 30, 2009
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Easy to prepare with rich depth of flavor! Served it with gorgonzola polenta with wilted spinach and baby bella mushrooms! Pinot Noir paired well! Great make again meal with a wow factor!
Read all 8 reviews