For the past few months, M has been traveling quite a bit. From Asia to Europe to Africa to Australia, he's been on the fly so to speak. One day here and one day then. And while it sounds glamorous even to me, it turns out it isn't that exciting especially when you're working and not doing much sight seeing plus sitting in a plane for long hours is no fun unless you can stretch out completely in your seat. So whenever he gets back from one his trips, I make sure to welcome him back with ribs (short or spare) because that is his the one thing he craves all the time.
This recipe has become pretty popular with us at home ever since I made it a few months ago. It's sweet, hot and full of spice and a rich aroma to accompany all those flavors. A few cipollini onions also go into this dish along with some fresh mint leaves.
A few tips to making this dish; I strongly recommend using a high-speed blender to get a thick velvety sauce and also refrigerating the entire dish overnight so you can easily skim off the hardened fat once it cools.
And all made in this gorgeous and shiny casserole from American Kitchen. One of the great features about this piece of premium cookware is that it's made locally by a hundred year old company, Regal Ware in West Bend, Wisconsin from responsibly sourced stainless steel and aluminum and comes with a lifetime warranty. The cookware is durable and the casserole I used withstood the high temperatures of the oven and it was also really easy to clean up. No stains whatsoever!
American Kitchen is giving away two beautiful pieces of their stainless steel cookware, all you need to do to enter the giveaway is to go to the little widget below and follow the instructions. The giveaway is starts on February 23rd and will end on February 29, 2017. Good luck and happy cooking!
Indian-style braised short ribs
makes: 2 servings
2lbs (~907g) short ribs
12 cipolini onions or white pearl onions, peeled
1 cup pinot gris
2 inch piece peeled ginger root
8 whole Kashmiri chilies
6 black peppercorns
2 bay leaves
2 tablespoons amchur
1 teaspoon green cardamom seeds
1 1/2 teaspoons kosher salt
1/4 (50g) cup brown sugar
fresh mint leaves to garnish
Place a wire rack at midlevel and preheat the oven to 400F. Place the ribs in an oven-safe stainless steel casserole pan or a Dutch oven along with 6 of the onions.
Prepare the sauce by blending all the ingredients from the remaining 6 onions to the salt in a blender until completely combined and smooth. Stir in the sugar and taste and adjust seasoning if necessary. Pour this liquid over the ribs and make sure they're completely coated. Cover and seal the top of the pan with two sheets of aluminum foil and press the lid firmly. Transfer the casserole pan to the preheated oven and cook for 4 hours. The meat will be completely cooked and just falling off the bones. Skim off and discard any excess fat from the surface (alternatively, refrigerate the entire pan overnight and then pull off the hardened fat and discard and then reheat the ribs over the stove before serving). Garnish with fresh mint and serve hot/warm.
Disclaimer: This post was sponsored by American Kitchen, however all opinions expressed are solely my own.