This succulent short rib recipe from Chef Akhtar Nawab is an impressive and hearty dish, perfect for entertaining. Although the rich, savory short ribs require a somewhat lengthy prep time, the hands-on involvement is fairly minimal and the final product—tender, beefy glory—is well worth the wait. Serve with creamy mashed potatoes, or another favorite starchy side, and a leafy green salad.
2 cups kosher salt
1 cup granulated sugar
1/2 cup minced garlic (about 10 garlic heads)
4 shallots, thinly sliced
6 whole star anise
2 teaspoons lime zest (from 1 lime)
2 teaspoons orange zest (from 1 orange)
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon black pepper
2 (3-rib) plates beef short ribs
1/2 cup (4 oz.) unsalted butter
10 garlic cloves
3 thyme sprigs
How to Make It
Stir together salt, sugar, garlic, shallots, anise, lime zest, orange zest, mustard seeds, fennel seeds, and pepper in a medium bowl. Sprinkle ribs liberally with salt mixture, pressing to adhere. Cover and chill 8 hours or overnight.
Preheat oven to 225°F. Uncover ribs, and remove as much of the salt mixture as possible. Place 1 rack of ribs on a 5-foot-long piece of plastic wrap; roll ribs in plastic wrap until tightly sealed, at least 15 times. Repeat with second rack of ribs.
Place wrapped short ribs on a rimmed baking sheet or roasting pan. Bake in preheated oven until meat feels tender to the bone, about 5 hours. Chill until plastic sets and is cool enough to handle.
Cut off and discard plastic wrap, and remove ribs. Increase oven temperature to 400°F. Return ribs to baking sheet, and top with butter, garlic, and thyme. Bake at 400°F until ribs are heated through and browned, 7 to 10 minutes, basting occasionally with melted butter mixture.
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