Recipe courtesy of Jesse Cool
Short Ribs with Beets
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1093
- Total Fat
- 85
- Saturated Fat
- 36
- Carbohydrates
- 36
- Dietary Fiber
- 8
- Sugar
- 17
- Protein
- 41
- Cholesterol
- 177
- Sodium
- 881
- Total: 4 hr
- Prep: 45 min
- Cook: 3 hr 15 min
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.