Tamarind Braised Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add diced onion and minced garlic. Sauté until translucent, about 5 minutes.

3. 3

   Braised Short Ribs

   Add tamarind paste, brown sugar, and beef broth to the pot. Stir to combine. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender.

4. 4

   Cook the Lentils

   In a separate pot, cook lentils according to package instructions until tender. Drain and set aside.

5. 5

   Prepare Date Mint Mix

   Chop dates and fresh mint. Combine in a bowl and set aside.

6. 6

   Make Zhoug

   Roast the poblano pepper until charred, then peel and deseed. In a blender, combine poblano, cilantro, garlic, jalapeño, lime juice, and a pinch of salt. Blend until smooth.

7. 7

   Serve

   Plate the braised short ribs over the brown butter lentils, topped with the date mint mix and drizzled with pomegranate molasses. Serve with a side of roasted poblano-lime zhoug.