Ingredients
- Red onions 3, 2 medium, 1 small
- Carrots 2
- Celery stalks 2
- Fennel 1
- Beef short ribs 2kg, bone-in
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Tomato paste 4 tbsp
- Beef broth 1L
- Spinneysfood Bay Leaves 2
- Spinneysfood Fresh Thyme 2 sprigs
- Spinneysfood Fresh Rosemary 2 sprigs
- Spinneysfood Bottled Drinking Water 310ml
- Pomegranate molasses 355g
- Spinneysfood Organic Natural Honey 2 tbsp
- Corn starch 2 tbsp
- Garlic 1 tsp, minced
- Spinneysfood Walnuts 100g
- Spinneysfood Fresh Parsley 60g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Zahra Abdalla's kabab torsh short ribs
Mediterranean 20 Mins Prep · 180 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Chop 2 medium onions, carrots, celery and fennel. Season the short ribs generously with salt and pepper.
- Heat the oil in a large, oven-safe Dutch oven or heavy-bottomed pot over a medium-high heat. Add the short ribs and sear them on all sides until they are browned and have a nice crust, approx. 4-5 minutes per side. Work in batches, if needed, to avoid overcrowding the pot. Remove the seared short ribs and set them aside.
- To the same pot, add the onions, carrots, celery, fennel and tomato paste. Sauté for a couple of minutes, then return the seared short ribs to the pot. Add the beef broth, bay leaves, thyme and rosemary. Make sure the liquid covers the short ribs, adding more broth or water, if needed. Bring the mixture to a simmer. Cover the Dutch oven with a lid and transfer it to the oven. Braise the short ribs for approx. 2½-3 hours, or until the meat is tender and easily pulls away from the bone.
- Meanwhile prepare the marinade. Grate 1 small onion and garlic into a food processor. Add in the walnuts, 30g (2tbsp) pomegranate molasses, parsley and season to taste. Pulse until it forms a paste. Set aside.
- Once the short ribs are done, carefully remove them from the pot and set them aside on a baking sheet.
- To make the gravy, strain the cooking liquid into a bowl, then return it to the pot. You should have 500ml of reserved liquid. Add 250ml water, bring to a boil, then reduce the heat to medium and simmer for 20-25 minutes, or until the liquid has reduced by half. Skim the excess fat on the surface. Add 325g pomegranate molasses, honey and 4 tablespoons of the marinade. In a small bowl, combine 4 tablespoons of water with the corn starch and stir it into the reduced broth. Strain the gravy through a fine-mesh sieve.
- Preheat the oven to 230°C, gas mark 7.
- Generously brush the short ribs with the marinade. Place the baking sheet in the oven for approx. 5-7 minutes until browned.
- When ready to serve, add a serving of the celeriac purée to a plate, top with some gravy followed by a serving of short ribs. Serve alongside the fresh parsley and pomegranate salad.