Spiced Short Ribs Recipe

Name: Spiced Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz can tomato sauce; 1/4 cup good quality Paprika (smoked or sweet); 1/4 cup dry red wine; 1 tablespoon ginger root, grated; 1 teaspoon dried red pepper flakes or cayenne; 1/8 teaspoon ground cardamom; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon allspice; 2 medium onions, chopped; 2 garlic cloves, minced; 2 tablespoon vegetable oil; 1/2 teaspoon ground tumeric; 1 teaspoon salt; 3 pounds beef short ribs; 1/4 cup dry red wine

Servings: persons

8 oz can tomato sauce
1/4 cup good quality Paprika (smoked or sweet)
1/4 cup dry red wine
1 tablespoon ginger root, grated
1 teaspoon dried red pepper flakes or cayenne
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoon vegetable oil
1/2 teaspoon ground tumeric
1 teaspoon salt
3 pounds beef short ribs
1/4 cup dry red wine

1
Season ribs with salt & pepper. Dust each in flour.
2
In large dutch oven or cast iron stockpot, heat 1 teaspoon vegetable oil till hot. Sear beef on all sides, about 4 minutes per side. Remove to platter.
3
Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside.
4
In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, tumeric, and salt. Add spare ribs to skillet. Stir to coat.
5
Bring mixture to boiling; reduce head. Cover; simmer or bake (300F) for about 2 1/2 - 3 hours, until beef meat separates with a fork. Stir in 1/4 cup dry red wine and simmer uncovered about 15 minutes more. Skim off fat.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 oz can tomato sauce, 1/4 cup good quality Paprika (smoked or sweet), 1/4 cup dry red wine, 1 tablespoon ginger root, grated, and more.

Yes, Spiced Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions