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 …
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Asian Tea Rubbed Pork Chops
These Asian tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret …
Voodoo Shrimp and Grits
Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our all-star spice blend Voodoo, a robust seasoning which includes onion, …
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, …
Leave a Comment