Braised Beef Short Ribs

For the Ribs

• 3-4 lb bone-in chuck beef short ribs
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• Salt to taste

For the Sauce

• 2 cups sliced red onions
• 4-5 cloves garlic, crushed
• 1 tablespoon tomato paste
• 3 cups beef broth
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 tablespoons red chili powder
• 1/2 teaspoon garam masala powder
• 2 bay leaves
• 1 small stick cinnamon
• 2 tablespoons ground black pepper
• 4-5 tablespoons cooking oil
• 1 tablespoon ghee or butter (optional)
• Salt to taste

Directions

• Preheat the oven to 300°F.
• Pat the short ribs dry and season generously on all sides with salt, pepper and garlic powder.
• Heat the oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches, sear the short ribs on all sides until browned. Remove and set aside.
• In the same pan add the ghee or butter, then the onions, and saute until translucent, about 10 minutes.
• Add the ground spices and deglaze with 1 cup of the beef broth; simmer 2-3 minutes.
• Return the short ribs to the pot and add the bay leaves, cinnamon stick and crushed garlic. Add the rest of the beef broth and season with salt.
• Cover and bake for 2-2½ hours, until the meat is tender and falling apart (if still tough, cook another 30 minutes). Serve over your favorite carb and enjoy.

From @ammiskitchenig.