I love this dish any time of the year. It is simple, and even the most beginner of cooks can impress their date or guests with this one, especially since it can be prepared in advance and fill your home with all the smells of Indian Garam Masala – cinnamons, cumin, coriander, and cardamom. Pair it with a fresh salad or sautéed veggies, and you will feel like you’re on top of the world.
Indian Garam Masala Short Ribs
4 Tbsp Olive Oil, divided
8-12 Short Ribs
¼ C Calicutts Indian Garam Masala Spice Blend
3 Tbsp Brown Sugar
3 Tbsp Kosher Salt (3 Tbsp)
- 5.3 oz Greek yogurt, plain
- 1 Orange, zested and juiced
Line a rimmed baking sheet or dish with foil and place a wire rack inside.
Mix Indian Garam Masala, brown sugar, and kosher salt in a small bowl to create a rub.
Trim any excess fat from short ribs and pat dry with paper towels. Rub short ribs with olive oil (it will take about 2-3 Tbsp to do all of the short ribs) and generously coat with rub, pressing to adhere.
Place short ribs on a prepared baking sheet. Chill, uncovered, for 12-24 hours in the refrigerator.
When you are ready to prepare the short ribs, let them sit at room temperature for an hour before baking.
Preheat the oven to 250 degrees. Drizzle 1 Tbsp of olive oil over short ribs and pour 1 cup of water into the baking sheet or dish under the wire rack. Cover tightly with foil. Bake for 4-5 hours until meat is tender (bones should slip right out with a simple tug).
Mix yogurt with orange juice and zest. Serve with short ribs.