For best results use Certified Angus Beef^® brand

Slow Roasted Short Rib with Pistachio and Cashew Dukkah

Serves 4

Cuisine: Egyptian

Category: Roasts, Low-Carb/Keto/High Protein

Decadent flavor is a textural overload. The slow roast results in an ultra-tender short rib. Add a sticky glaze and crunchy topping for the win. Request whole, bone-in chuck short ribs from your butcher. Each should be 8-10" long and weigh about a pound.

Prep Time

15 mins

Other Time

Cook Time

3 hrs

Total Time

3 hrs 15 mins

Ingredients:

4 Certified Angus Beef^® whole bone-in chuck short ribs (4 to 5 pounds total)
1 tablespoon coarse kosher salt
1 teaspoon cracked black pepper
1 teaspoon ground coriander, divided
1 teaspoon ground cumin, divided
1 1/2 cups pomegranate juice
2 cloves garlic, crushed
1 tablespoon fresh ginger, chopped
1/4 cup honey
1/2 teaspoon red pepper flakes
1/4 cup cashew ends and pieces
1/4 cup shelled pistachios
1 tablespoon untoasted sesame seeds

Instructions:

Preheat oven to 325°F. Combine salt, black pepper, 1/2-teaspoon coriander and 1/2-teaspoon cumin, rub evenly into short ribs. In a large roasting pan add 1/2 cup water and short ribs. Cover with foil, roast 2 1/2 to 3 hours or until short ribs reach 200°F internal temperature.
While short ribs are roasting, prepare glaze and nut topping. In a small saucepan combine pomegranate juice, garlic, ginger, honey, and red pepper flakes. Bring to a boil, reduce heat to medium high and simmer rapidly 20 to 25 minutes or until reduced to 1/2 cup. Strain and set glaze aside.
In a small skillet, toast cashew and pistachios over medium-high heat for 1 1/2 to 2 minutes or until fragrant; place in a food processor. In same skillet, toast sesame seeds for 1 minute then remove pan from heat. Add cumin and coriander to pan, stir to combine and quickly transfer to food processor to avoid burning the spices. Pulse food processor 8 to 10 times until a crumbly texture is achieved. Reserve dukkah to top short ribs later.
Cooked short ribs should be very tender to the touch (a thermometer entered into the meat should have little resistance). Transfer short ribs from roasting pan to a foil lined baking sheet, bone side down. Increase oven to 400°F, bush short ribs evenly with 1/3 of glaze. Roast five minutes, apply 1/3 more glaze, roast 5 more minutes. Remove from oven, brush a final time as they rest, 2 to 3 minutes.
Sprinkle dukkah on each short rib and serve.