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4 (with leftovers)
Lior Lev Sercarz
6 pounds bone-in beef short rib
2 ounces Hawayej
1.5 ounces Ararat
Mix the Hawayej and Ararat spice in a small bowl and season the short ribs on all sides with the mix of spices. Season generously with salt.
Place the short ribs on a tray or dish, cover with plastic wrap and refrigerate overnight (at least 12 hours).
Pre-heat the oven to 350 degrees.
Place the short ribs with the meat side facing up, on a baking tray lined with parchment paper.
Make sure you sprinkle any spice that has fallen on the tray back on top of the ribs.
Bake for about 25 minutes and then lower the temperature to 250 degrees.
Keep baking for about 4 hours on low heat until the meat is tender to touch.
You can serve the meat right away or cool it down and eat it over over the next few days.
* The cooked meet can also be shredded for amazing tacos or sandwiches.
Food photo © Lior Lev Sercarz