Recipes Ingredients Meat & Poultry Beef Recipes Spiced Short Ribs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2015 Print Rate It Share Share Tweet Pin Email Servings: 6 World-renowned chef Geoffrey Zakarian shares a recipe for Spiced Short Ribs from his cookbook, "Town/Country." Ingredients 4 tablespoons extra-virgin olive oil 3 white onions, cut into eighths 4 medium carrots, cut into thick slices 2 large leeks, washed thoroughly and cut into thick slices 2 ½ teaspoons coarse salt 4 heads garlic, halved crosswise 3 ½ tablespoons coriander seeds 2 tablespoons black peppercorns 1 bunch thyme (about 12 sprigs) 8 sprigs fresh rosemary 2 fresh bay leaves 6 thick, center-cut short ribs (¾ pound each), bone-in 3 teaspoons celery salt 3 tablespoons Aleppo pepper flakes, or other hot red pepper 4 allspice berries 4 ½ teaspoons cumin seed 4 tablespoons unsalted butter Geoffrey Zakarian's Mashed Potatoes, for serving Directions Preheat oven to 375 degrees. Place 2 tablespoons oil in a Dutch oven large enough to hold the ribs in a single layer, over medium heat. When oil is hot, add onions, carrots, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add garlic, 2 tablespoons coriander seeds, peppercorns, thyme, rosemary, and bay leaves. Using kitchen twine, tie meat on each rib securely to the bone. Season the short ribs with 1 teaspoon salt and add them to the Dutch oven. Add enough water to the pan to just cover the ribs and bring to a simmer. Transfer pan to the oven. Simmer ribs, turning them every 30 minutes until very tender, about 2 hours. Remove pan from oven and allow ribs to cool in their liquid. Strain to remove vegetables, cover, and refrigerate, with meat still in its liquid, overnight. Grind together remaining 1 1/2 tablespoons coriander seeds with celery salt, Aleppo pepper flakes, allspice, and cumin in a spice grinder or mortar. Transfer spice mixture in a shallow dish; set aside. Remove meat mixture from refrigerator; skim and discard any accumulated fat from the surface. Remove short ribs from liquid. Transfer liquid to a medium saucepan and bring to a boil over medium-high heat. Cook until liquid is reduced by half, about 10 minutes. Cut meat from bones. Pat meat dry with a paper towel, then trim off any excess fat or cartilage. Slice meat across the grain into 3/8-inch-thick medallions. Dredge each slice in spice mixture. Place remaining 2 tablespoons oil in a large skillet over medium-high heat. Season meat with 1/2 teaspoon salt. When oil is hot, add meat to pan. Brown meat for 1 to 2 minutes and turn; add butter. Continue browning meat, basting regularly with butter. Transfer meat to a paper-towel-lined plate to drain, then arrange on warmed serving plates. Serve each with mashed potatoes and 1 to 2 tablespoons of the reduced braising liquid. Rate it Print