Beef Short Ribs in Cinnamon & Red Wine Sauce

Recipe by CountryLady
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.