Indian Spiced Short Ribs

• 1/4 cup coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon black peppercorns
• 1 tablespoon ground ginger
• 1 tablespoon ground cardamom
• 1 tablespoon cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon crushed red pepper
• 3 bay leaves, crumbled
• 2 tablespoons canola oil
• 4 boneless short ribs (10 to 12 ounces each), trimmed of fat
• Salt
• 1 large onion, thinly sliced
• 2 carrots, chopped
• 1 celery rib, chopped
• 3 plum tomatoes, coarsely chopped
• 2 heads of garlic, halved crosswise
• 2 cups dry red wine
• 1 quart chicken stock

1. 1.Preheat the oven to 325u0b0. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper and bay leaves and pulse the garam masala to a powder.
2. 2.In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and sear them over high heat until browned and crusty all over, about 15 minutes. Transfer the meat to a plate.
3. 3.Add the onion, carrots and celery to the casserole and cook over moderate heat until lightly browned, about 7 minutes. Add the tomatoes, garlic and 3 tablespoons of the garam masala (there will be extra) and cook until fragrant and the tomatoes are beginning to break down, about 3 minutes. Add the wine and boil until reduced by half, scraping up any browned bits stuck to the casserole, about 5 minutes. Add the stock and bring to a simmer. Return the meat to the casserole and season with salt. Cover and braise in the oven for about 2 hours, until just tender but not falling apart.
4. 4.Transfer the meat to a baking sheet. Strain the liquid into a saucepan. Skim off and discard the fat that rises to the surface. Boil over high heat until the sauce is reduced to 1 cup, about 15 minutes.
5. 5.Preheat the broiler and position a rack 8 inches from the heat. Brush the meat with some of the sauce and broil for 3 minutes per side, until browned and sizzling. Sprinkle the meat lightly with garam masala, then slice it 1/2 inch thick. Transfer to plates and serve with the remaining sauce.
6. Make Ahead
7. The recipe can be prepared ahead through Step 4; refrigerate the meat and sauce separately for up to 3 days.

coriander seeds, cumin seeds, black peppercorns, ground ginger, ground cardamom, cinnamon, ground cloves, red pepper, bay leaves, canola oil, salt, onion, carrots, celery, tomatoes, garlic, red wine, chicken

Taken from www.epicurious.com/recipes/member/views/indian-spiced-short-ribs-50077726 (may not work)