My current favorite cut of beef that’s not a rib-eye. Short ribs are insanely flavorful, super-juicy, and are excellent when slow cooked to be used in all sorts of applications, be it empanada fillings, wonton fillings, pasta filling, taco or bun filling…. Well, you get the idea. There’s a distinct pleasure in eating slow-cooked meat, it’s decadent, rich, unctuous and I feel it’s enjoyment factor is very different from that when eating a pan-fried or grilled steak. The spice rub on this short-rib is something I’ve developed over time, earthiness and smokiness of the paprika and the coffee accentuate the ribs’ meatiness while the pomegranate molasses adds sharpness and sweetness. All in all beef doesn’t get much better than this.
Makes enough for about 24 empanada fillings or 12 big tacos
2 short ribs, bone in
2 tbsp olive oil per rib
2 tbsp of pomegranate molasses per rib
1 tsp of smoked paprika per rib
1 tsp of finely ground coffee per rib
½ tsp of cumin powder per rib
Plenty of salt and pepper
Preheat the oven to 120 degrees Celsius, place the ribs in a deep baking tray and coat the ribs with the oil and molasses, then rub all the spices and coat the ribs evenly. Season the ribs generously with salt and pepper , cover the tray with aluminium foil and then stick in the oven for about 5 hours. Uncover after 5 hours, take the meat off the bone, shred and cook uncovered for about 20mins. All done!