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 …
Mummy’s Nutty Saffron Rice
If you’re looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It’s easier to make than you might think…but you don’t have to let anyone …
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 …
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …
English Beef Rub
English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …
Leave a Comment