Short Ribs Vindaloo

Even as we speak, I'm making a non-traditional version of fiery Vindaloo using beef short ribs. I have only a vague idea how they will turn out. I was anxious to try the Penzeys Vindaloo blend I just got, had no lamb on hand, and the short ribs were the quickest thing in the freezer to thaw out.

In a heavy pan (see photo) I browned about 3 pounds of fairly small short ribs in oil; added two smallish onions, chopped, over a tablespoon of chopped fresh ginger and 4 cloves of smashed garlic, then about 1/4 cup of tomato paste. I mixed 3 tablespoons of the Vindaloo blend in 2 cups of water, 1 teaspoon of salt and 6 tablespoons of vinegar. I used rice vinegar this go round. I brought it all to a boil and hurled it in a 325 degree oven. You can add some small potatoes in the last hour - that's my plan. I think it will probably take a couple of hours of cooking time total.

One hour in, the cloves, vinegar and beef are filling the house with a mouth watering fragrance.


I'm going to serve it with basmati rice and a fire extinguisher. I'll let you know how it came out if we survive.