Beef Short Ribs with Coriander and Cardamom
- 8 5 to 6 ounce, 3-4 inch long beef short ribs (around 2 1/2 pounds total)
- Course Kosher salt
- 1/4 cup Canola oil
- 2 Large carrots, peeled, chopped
- 1 Large onion, chopped
- 1 Large leek (white and pale green parts only), chopped
- 8 Garlic cloves, chopped
- 2 tbsps All purpose flour
- 1 tbsp Ground coriander
- 1 tbsp Ground cardamom
- 1 750 mL bottle dry red wine
Start by preheating your oven to 300℉. Sprinkle the ribs with salt and pepper. Next heat the canola oil in a heavy, large ovenproof pot. Once hot, add ribs to pot and brown on all sides, 8 to 10 minutes per batch. Once browned, transfer to plate.
Then add carrots, onion, and leek to pot. Cook until borwned, while stirring often, around 10 minutes. Then add garlic and sauté 2 minutes. Next add flour, coriander, and cardamom to pot and stir for 1 minute. Add wine and bring to a boil.
Return ribs to the pot, meat side down and cover. Transfer the pot to the oven, and bake until tender, around 1 1/2 hrs. Remove from oven, uncover and cool. Chill uncovered until cold, then cover and chill overnight.
After it has chilled overnight, preheat oven to 400℉. Spoon fat from sauce. Transfer the ribs to a 13x9x2 inch baking dish. On the stove, bring the sauce to a boil. Strain into a medium bowl, pressing on solids, and pour over ribs. Roast until heated through, about 20 minutes. Serve and enjoy!
