Creole Spiced Short Ribs

PREP / TOTAL TIME: 3 HOUR 45 MINUTES 
 SERVINGS: 4

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 or broth

1 .   Preheat the oven to 325°. 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 .   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 .   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 .   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 .   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.

Make ahead:
The recipe can be prepared ahead through Step 4; refrigerate the meat and sauce separately for up to 3 days.

Suggested Pairing
Try a full-bodied, peppery Zinfandel from California.