Garam masala might just be one of my favorite spice mixes, with its spicy kick and its sweet undertones. It’s a wonderful complement to any meat or vegetable dish, although it’s not normally paired with short ribs. I did this one day one a whim and slow-braised the ribs after browning and it was delicious. I’ve made it several times since!
- 3 to 4 lbs short ribs, fat trimmed to 1/8 inch
- Salt and pepper to taste
- 2 tbsp garam masala
- 1 tbsp coconut oil
- 1/2 cup chopped onion
- 1 large zucchini, chopped
- 1 large carrot, chopped
- 1 cup beef or chicken broth
- Preheat oven to 300F and season the ribs all over with salt and pepper. Sprinkle all sides with garam masala, pressing lightly to adhere.
- Heat the coconut oil over medium high heat in a large Dutch oven that can accommodate all of the ribs in a single layer. Brown the ribs on all sides, then remove to a plate. Reduce heat to medium.
- Add vegetables and sauté until onions are translucent, about 4 minutes. Add broth to the bottom of the pan. Set ribs, fat side up, over the vegetables and broth. Cover and transfer the pot to the oven.
- Bake 1 1/2 hours, until ribs are fork tender.