Sultry Spiced Short Ribs
- Details
Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black cardamom has a deep smoky, earthy flavor profile. It pairs perfectly with the sweetness of star anise, and the piquant flavors of cinnamon and peppercorns to give these short ribs a sultry and mysterious flavor.
Sultry Spiced Short Ribs
Ingredients
- 5 black cardamom pods
- 2 cassia-cinnamon sticks
- 1 tablespoon star anise
- 1 teaspoon Tellicherry black peppercorns
- 1/4 teaspoon kosher salt
- 2 tablespoons vegetable oil, divided
- 4 1/2 pounds beef short ribs
- 1 medium yellow onion, sliced
- 16 oz porter or stout beer
- 1 cup water or vegetable stock
Instructions
- In a mortar & pestle, break up the whole spices into smaller pieces with a few good strikes.
- Transfer the spices to a dry, heavy skillet and toast over medium-high heat, shaking the pan occasionally, until the spices are fragrant and just beginning to smoke. Watch the pan carefully, this should only take a few minutes. Transfer the spices to your slow cooker.
- Coat the ribs with one tablespoon of vegetable oil and sprinkle with kosher salt.
- Add the remaining oil to a heavy skillet and preheat to medium-high. Working in batches so as not to crowd the pan, sear the ribs until they are browned on all sides, about 2 minutes per side and transfer them to the slow cooker.
- Add the onion and beer and water or stock to the slow cooker.
- Cook on low for 8 hours or high for 6 hours, until the meat falls off the bone. Remove the meat from the slow cooker and strain the juices through a sieve. Skim the fat from the juices and remove the meat from the bones. Return the meat and juices to the slow cooker or a dutch oven on the stove top and warm them together.
- Serve the meat on rolls with crispy vegetables, bahn mi-style or with rice or potatoes for a heartier meal.
Got some left over ribs? Try this recipe for Sassy Short Ribs!
Hibiscus Margarita
Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …
Miso Marinated Halibut
Whether you love black cod, salmon or halibut best, try your favorite in this wonderfully decadent dish. Our miso marinated halibut is adapted from the classic Japanese preparation popularized by chef Nobu Matsuhisa. I’ve enjoying …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Vegan Richa’s Instant Pot Lentil Keema with Peas
We love using our Instant Pot! It’s useful for so many recipes, and can be used any time of the year. We especially love using it during the hot summers when you don’t want to …
Bejeweled Spice Cake
The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays — and …
Leave a Comment