Beef Short Ribs Vindaloo

• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons mustard seed
• 1/2 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 cup red wine vinegar
• 4 bay leaves
• 2 pounds bone-in beef short ribs
• 1 cup fresh sugar snap peas, halved
• Hot cooked rice and plain yogurt

1. In a dry small skillet over medium heat, toast cumin and coriander seeds until aromatic, stirring frequently. Cool. Coarsely crush seeds in a spice grinder or with a mortar and pestle.
2. In a large saucepan, heat butter over medium heat. Add the onion, garlic and ginger; cook and stir for 1 minute. Add the mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Cool completely.
3. In a large resealable plastic bag, combine the vinegar, bay leaves and onion mixture. Add ribs; seal bag and turn to coat. Refrigerate overnight.
4. Transfer rib mixture to a 4-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice and yogurt.

cumin seeds, coriander seeds, butter, onion, garlic, fresh gingerroot, ground cloves, kosher salt, ground cinnamon, cayenne pepper, red wine vinegar, bay leaves, fresh sugar snap peas, rice

Taken from www.tasteofhome.com/recipes/beef-short-ribs-vindaloo/ (may not work)