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Beef Short Ribs Vindaloo

Total Time

Prep: 30 min. + marinating Cook: 8-1/4 hours

Makes

4 servings

My sister shared this India-inspired beef dish with me, and I've made a few modifications to fit my tastes. I love the smell of the spices as the ribs slow-cook all day!—Lorraine Carlstrom, Nelson, British Columbia
Beef Short Ribs Vindaloo Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 8 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons mustard seed
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup red wine vinegar
  • 4 bay leaves
  • 2 pounds bone-in beef short ribs
  • 1 cup fresh sugar snap peas, halved
  • Optional: Hot cooked rice, plain yogurt and minced fresh cilantro

Directions

  1. In a dry small skillet over medium heat, toast cumin and coriander seeds until aromatic, stirring frequently. Cool. Coarsely crush seeds in a spice grinder or with a mortar and pestle.
  2. In a large saucepan, heat butter over medium heat. Add the onion, garlic and ginger; cook and stir for 1 minute. Add the mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Cool completely.
  3. In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight.
  4. Transfer rib mixture to a 4-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.
Editor's Note
To Prepare as a Freezer Meal: Prepare recipe as directed, placing onion mixture, vinegar, bay leaves and beef in a gallon-size zip top freezer bag or air-tight freezer container. Seal. Freeze for up to 6 months. Thaw overnight in refrigerator before use.
To Prepare Freezer Meal in a Slow Cooker: Empty thawed contents of bag into slow cooker. Cook as directed.
To Prepare Freezer Meal in an Electric Pressure Cooker: Empty contents of bag into a 6-qt. electric pressure cooker; add 1 cup water or beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure. Press saute setting and adjust heat for medium heat. Add snow peas; cook until tender, 8-10 minutes. Serve as directed.

Nutrition Facts

1 serving (calculated without rice and yogurt): 266 calories, 15g fat (6g saturated fat), 62mg cholesterol, 180mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 21g protein.

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