Beef Short Ribs in Cinnamon & Red Wine Sauce

"Recipe courtesy of Vikram Vij, Vij's Restaurant, in Vancouver Canada, reported (by Gourmet magazine) to be the best Indian restaurant in North America."
photo by Chilicat photo by Chilicat
photo by Chilicat
Ready In:
4hrs 45mins




  • In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
  • Add the cooking oil and the cumin seeds.
  • Let the seeds sizzle for 30 seconds.
  • Smell the cinnamon bark before adding to the pot.
  • If it's very strong, break the bark in ½ and only use half.
  • If it's not strong enough, add ½ bark.
  • Add the onions& sauté until the onions are medium brown in colour.
  • Smell for the cinnamon throughout the cooking process.
  • You should smell a mild cinnamon flavour instead of a strong one.
  • If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
  • Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
  • The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
  • Temporarily lower the heat and add the tomatoes and all of the remaining spices.
  • Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
  • Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
  • This will take about 10 to 15 minutes.
  • If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it’s about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
  • Do not add water.
  • This is meant to be a rich curry.
  • Stir in the stock and red wine and bring to a boil.
  • Reduce heat to low.
  • Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
  • Add the short ribs and stir well.
  • Bring back to a boil.
  • Reduce heat to low.
  • Cover and simmer the short ribs until the meat completely separates from the bone.
  • This will take approximately 4 hours and you will need to stir occasionally.

Questions & Replies

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  1. Chef susan from San
    This is a wonderful bold tasting dish I love it!! I used Flanken ribs with bone sliced very thin so it only took 2 1/2 hours I added sea salt I will make this allot .It is great Next time I am in Vancouver I am going to ViJ's restaurant thank you for posting this
  2. Chilicat
    These ribs have such a wonderfully complex flavor! I used boneless ribs but otherwise followed the recipe exactly. Served it with red quinoa and a bottle of Peay syrah - outstanding! This recipe takes an awful lot of time to prepare, but it's so, so worth it!
  3. andivebeen
    Amazing recipe! Very savory dish that was well worth the wait! Even my picky 16 year old sister liked it :-) I wil l definately be making this dish again. Thanks!!
  4. ispurling
    i have lived in the most multi-cultural city in the world(toronto,canada) and i have had the pleasure of enjoying some of the best indian food! i love indian food with a passion. i have also been to vij's in vancouver. i must say vij's probably is the best indian restaurant in north america. saying that when i came across this recipe i couldn't wait to try it out. it was outstanding. i followed it to a tee and it turned out amazing. anyone who comes across this recipe must try it... even if your not familiar with indian cooking, this is #1...
  5. Adina Cappell
    I followed this recipe faithfully and thought it was very, very good. However, I cook ribs so seldomly, and part of me missed plain old simple ribs with barbeque sauce. I would use this recipe again for flank or skirt steak or chicken (obviously with reduced cooking time). While it is very flavorable, it just doesn't have the cravability factor that ribs can uniquely have if basted and cooked on a grill or smoker.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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