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!
Sri Lankan Banh Mi
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …
Asian Tea Glazed Duck Breast
This Asian Tea Glazed Duck Breast is the perfect dish to celebrate the Lunar New Year. The glaze is seasoned with our Asian Tea Rub, combining bold, pine-smoked lapsang souchong, tea with hints of cinnamon, …
Umami Apple Pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Ancho-Espresso Dry Rub
As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …
Leave a Comment