Their recipe isn’t GAPS legal, but it’s really close. If you know the basics of gluten-free and GAPS legal cooking, that’s no big deal. Instead of canola oil, I used tallow, and instead of chicken stock, I stayed with beef. I also played a little with the recipe and serving suggestions to suit my taste and what I had on hand.
The next day my dad came over and I made up more sauce since we’d eaten it all and let him have the rest of the meat. He loved it! Here’s how I did it:
Indian Style Short Ribs
- 4-5 lbs beef short ribs
- 1 large yellow onion, sliced thin
- 3 large carrots, sliced in 1/4 inch rounds
- 3 short stalks celery, sliced in 1/4 inch pieces
- 2 large sweet, paste tomatoes, quartered
- 6 cloves garlic, minced
- 2 cups dry red wine
- 1 quart beef stock
- 3 Tbsp tallow
- 2 Tbsp cumin seeds
- 2 Tbsp cardamom seeds
- 2 Tbsp groundcoriander
- 1 Tbsp ground ginger
- 1 Tbsp ground cinammon
- 1 Tbsp cinammon
- 1 tsp ground cloves
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 3 crumbled bay leaves
- real salt to taste
- Heat a little bit of the tallow and saute the whole seeds in it, stirring constantly until they start to smell good.
- Transfer the spices (but not the fat) to a spice grinder (I use a dedicated coffee grinder), and when they are cool, add the rest of the spices and grind them together.
- Rinse the meat and pat it dry, then rub it generously with salt.
- Brown the ribs on all sides in your pan over medium-high heat, adding tallow if necessary. It will take about 15 minutes, and you will probably need to do it in batches so as not to overcrowd the pan.
- Preheat the oven to 325F.
- Set the meat aside, and add the onion, carrot, and celery to the pan. Cook over medium heat until the vegetables are browned.
- Add the tomatoes, garlic, and about half of the seasoning to the pan, and cook until the tomatoes separate from the skin. Pulled the skins out.
- Add the wine and stock, and simmer until reduced by half
- Add the meat to your pan, cover, and braise in the oven for about 2 hours, until it is almost falling from the bone.
- Take the meat out and transfer to a broiling pan. Preheat the broiler.
- Reduce the sauce a bit more, then brush the short ribs with it.
- Put under the broiler 8 inches from the heat, about 3 minutes per side.
- Sprinkle with a bit more of the spice mixture if you like, and serve with the sauce.