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Indian-Spiced Short Ribs - What wine to use in it, and other questions

ninrn | Mar 28, 201409:54 AM

I want to make Michael Voltaggio's Indian-spiced short ribs on Saturday:

The recipe calls for a dry red wine. I've never used wine in an Indian dish before, and have no idea what kind would work well with those flavors. Can anyone recommend something that's not too expensive and that I could find at places like TotalWine, Trader Joe's, Whole Foods or World Market? A wine with no added sulfites would be perfect.

A few more questions (I've already posted them on the old thread about this recipe, but thought I'd add them here as well):

Voltaggio talks about making everything in a casserole, would a large (7qt) enameled cast iron Dutch oven work, or does this recipe need everything to be laid out in a single layer in the oven?

I have a little over 5 lbs of small, cube-shaped bone-in short ribs. This recipe calls for 2.5 - 3 lbs of boneless flanken short ribs. Can anyone tell me how best to adapt the quantities in it for the amount and kind I have? Do you think doubling the recipe would be overdoing it, given that the cut I have is smaller and bone-in?

Thank you,

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