Short Ribs with Beets

Total Time:
4 hr
Prep:
45 min
Cook:
3 hr 15 min

Yield:
6 servings

Ingredients
  • 3 pounds beef short ribs
  • 2 tablespoons garam masala
  • 6 garlic cloves, chopped
  • 8 shallots
  • 2 carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1 cup hearty red wine (such as Zinfandel)
  • 3 to 4 cups vegetable or chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh Italian parsley
  • 2 bay leaves
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 beets, trimmed and scrubbed
Directions
  • Preheat the oven to 450 degrees F.

  • Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned.

  • Reduce the heat to 375 degrees F. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes (with juice), thyme, parsley, bay leaves, coriander, cloves, salt, and pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender but not yet falling off the bone.

  • Cut the beets into large wedges and add to the ribs. Spoon the sauce over the beets and ribs. Add the remaining 1-cup broth if the sauce is too thick. Roast for 1 hour, or until the beets and meat are tender.

  • Using tongs or a slotted spoon, remove the ribs and beets to a serving platter.

  • Remove and discard the bay leaves and any sprigs in the sauce. Working in batches if necessary, place the sauce in a food processor or blender. Puree until smooth. Pour the sauce over the ribs and beets.


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