Marco Polo Short Ribs

By Moose

Ingredients

• 4 lbs Short Ribs, bone-in
• 2 tbsp Olive Oil
• 1 onion finely chopped
• 1 1/2 inch piece fresh ginger, peeled, minced
• 4 to 5 garlic cloves, minced
• 1/2 bunch fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp cinnamon
• 1/4 tsp crushed red pepper flakes
• 1 tbsp flour
• 2 cups Foxbrook Red Wine
• 1 (28oz) can Whole Tomatoes, chopped
• 1 cup Beef Broth

Details

Servings 6

Preparation

Step 1

Preheat oven to 325. Trim excess fat from ribs, season with salt and pepper.

Heat oil in large, heavy pot over medium-high heat. Add ribs, brown on all sides. Remove ribs from pan; lightly cover and set aside.

Add onion, ginger, garlic, cilantro, cumin, coriander, cinnamon and red pepper flakes to pot; cook and stir over medium heat. Add flour; Stir to combine.

Stir in wine, tomatoes and broth; simmer 5 minutes. Transfer to roasting pan. Add ribs; cover tightly with foil.

Bake 3 hours; stirring every hour until meat is tender and falling off the bone. Uncover and bake 15 minutes more.

Remove from oven. Skim off any fat. Serve ribs with sauce. Sprinkle with cilantro.