Garam Masala-Braised Short Ribs With Winter Root Veggies

This recipe from executive chef Mason Denton of April Sound Country Club in Montgomery, Texas, will perfume your kitchen with exotic fragrances of Indian spices, tangy turnips, and beef short ribs marinated in cabernet sauvignon.

1 tablespoon salt

1 tablespoon ground black pepper

6 tablespoons garam masala (Indian spice mix)

6 beef short ribs

2 cups cabernet sauvignon

2 tablespoons Worcestershire sauce

2 cups beef broth

3 tablespoons flour

1/2 tablespoon paprika

1 tablespoon olive oil

1/2 cup turnips, chopped

1/2 cup rutabaga, chopped

1/2 cup celery, chopped

1/2 cup white onion

2 tablespoons chopped garlic

3 tablespoons tomato paste

2 bay leaves

1 thyme sprig

Combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and garam masala, and roll the short ribs in the mixture (or shake in a bag). In a large, oven-safe roasting pan or Dutch oven, add the wine, Worcestershire sauce, and broth, and marinate the ribs for 45 minutes.

Remove the ribs and reserve the marinating liquid. Pat the ribs dry with a paper towel. Combine the flour, 1/2 tablespoon salt, 1/2 tablespoon pepper, and paprika, and roll the ribs in the seasonings so they are evenly coated.

In the roasting pan, heat the olive oil on the stove and sear the ribs, browning all sides about 5 minutes each. Remove the ribs and set aside.

Preheat the oven to 350 degrees. To the roasting pan, add the vegetables and garlic and cook on the stove over medium heat until fragrant, 5 to 8 minutes. Add the tomato paste and continue cooking until a slight crust develops on the bottom of the pan. Deglaze the pan with 1/4 cup of the reserved marinating liquid and bring to a simmer. Remove the pan from the heat and place the ribs, bay leaves, thyme, and remaining marinating liquid in the pan. Bake in the oven covered for 3 hours
or until tender, turning the ribs halfway through cooking time.

Yield: 6 servings

Chef’s Tip: “Garam masala is a secret weapon spice to use when braising meats as it contains intense hard baking spices, such as cinnamon, cloves, nutmeg, and peppercorns, and creates a sophisticated flavor profile.”

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