Ingredients
-
6
-
1/4
-
2
-
1
-
1
-
1
-
1/2
-
4
-
1
-
1
-
-
-
-
-
Directions
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., This is a wonderful bold tasting dish I love it!! 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, These ribs have such a wonderfully complex flavor! 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!
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Steps
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1
Done
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In a Large, Heavy Saucepan With Fitted Lid, Melt the Ghee on Medium to High Heat. |
|
2
Done
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Add the Cooking Oil and the Cumin Seeds. |
|
3
Done
|
Let the Seeds Sizzle For 30 Seconds. |
|
4
Done
|
Smell the Cinnamon Bark Before Adding to the Pot. |
|
5
Done
|
If It's Very Strong, Break the Bark in and Only Use Half. |
|
6
Done
|
If It's not Strong Enough, Add Bark. |
|
7
Done
|
Add the Onions& Saut Until the Onions Are Medium Brown in Colour. |
|
8
Done
|
Smell For the Cinnamon Throughout the Cooking Process. |
|
9
Done
|
You Should Smell a Mild Cinnamon Flavour Instead of a Strong One. |
|
10
Done
|
If Cinnamon Is the Only Spice You Smell, Take Out the Bark and Continue Cooking the Curry. |
