Season the short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides, about 8-10 minutes.

Prepare the Short Ribs

Add chopped onion and garlic to the skillet. Cook until softened, about 5 minutes. Add sherry and beef jus, bring to a simmer, then cover and cook on low heat for 2-3 hours until the ribs are tender.

Cook the Ribs

Once the short ribs are cooked, remove them from the skillet and let them cool slightly. Reserve the cooking liquid. In a blender or food processor, combine the meat from the ribs, tahini, lemon juice, cumin, salt, and black pepper. Blend until smooth, adding reserved cooking liquid as needed to achieve desired consistency.

Make the Hummus

Preheat the oven to 425°F (220°C). Shred the short rib meat and spread it on a baking sheet. Bake for about 10-15 minutes until crispy.

Crisp the Short Ribs

Serve the hummus in a bowl topped with crispy short rib bits and garnished with fresh parsley.

crispy short rib hummus

Recipe information

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