Short Rib Kabsa

Ingredients

• 3 lb Beef short ribs (English cut, bone-in)
• 3 cup Basmati rice (Long-grain, rinsed and soaked for 30 minutes)
• 2 tbsp Ghee (Or neutral cooking oil)
• 1 Yellow onion (Large, finely diced)
• 5 clove Garlic (Minced)
• 1 inch Fresh ginger (Grated)
• 2 tbsp Tomato paste
• 2 tbsp Kabsa spice mix (Blend of cumin, coriander, cinnamon, cardamom, and turmeric)
• 2 Dried black limes (Loomi) (Pierced with a knife)
• 1 Cinnamon stick
• 5 cup Beef broth (Or water)
• 2 Carrots (Grated or julienned)
• 0.25 cup Raisins (Sultanas preferred)
• 0.25 cup Slivered almonds (Toasted for garnish)

Steps

1. 1

   Season the beef short ribs generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the ghee over medium-high heat. Sear the short ribs on all sides until a deep brown crust forms. Remove the ribs and set aside.

2. 2

   In the same pot, add the diced onion. Sauté for 5-7 minutes until translucent and starting to brown. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Stir in the tomato paste and the Kabsa spice mix. Cook for 2 minutes to toast the spices and caramelize the tomato paste. Add the cinnamon stick and the pierced black limes.

4. 4

   Return the seared short ribs to the pot. Pour in the beef broth (or water) until the ribs are mostly submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and falling off the bone. (Alternatively, use a pressure cooker for 45 minutes).

5. 5

   Once the meat is tender, remove the ribs from the pot and keep warm. Measure the remaining liquid; you need approximately 4.5 to 5 cups of liquid for 3 cups of rice. Add or remove liquid as necessary.

6. 6

   Stir the grated carrots and raisins into the boiling broth. Add the soaked and drained basmati rice. Stir once to distribute, then cover tightly. Cook on low heat for 15-18 minutes until the liquid is absorbed and the rice is fluffy.

7. 7

   Fluff the rice with a fork. Place the rice on a large serving platter and arrange the short ribs on top. Garnish with toasted slivered almonds and fresh parsley if desired.

Notes

If you cannot find a pre-made Kabsa spice mix, blend equal parts ground cumin, coriander, cinnamon, cardamom, and a touch of cloves and turmeric. The black limes (Loomi) are essential for the authentic sour-citrus note of Kabsa; ensure you pierce them so the broth can flow through.

Nutrition per serving

• main
• beef
• rice
• one-pot
• braised
• Middle Eastern
• dinner