Levantine Beef Short Ribs

The Levant is a historical region that encompasses modern day Armenia, Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and Turkey.

The Beef short ribs are barbecued and smoked in the Artisan Tandoor Hunter. The ribs undergo dry brining and are rubbed with a spice mix from the region.

Ingredients

– Beef Short Ribs
– Salt
– Black Pepper
– Aleppo Pepper (optional)
– Cayenne Pepper
– Smoked Sweet Paprika
– Cumin Powder
– All Spice Powder
– Apple Cider Vinegar
– Pomegranate Molasses
– Water
– Garlic
– Olive Oil

Process

1) Begin preparing the Beef short ribs by removing the top fat cap and remove as much of the silver skin as possible.

2) Salt the short ribs, seal in cling wrap and place in the fridge for 24-48 hours to dry brine.

3) To prepare the spice mix rub, combine the following,

– Black pepper
– Aleppo Pepper (optional)
– Cayenne Pepper
– Smoked Sweet Paprika
– Cumin Powder
– All Spice Powder

Adjust the amount of each spice based on preference and the quantity of meat. Mix the spices together thoroughly.

4) Crush the garlic and combine with equal parts of olive oil and apple cider vinegar.

5) Thoroughly rub the garlic, olive oil and vinegar mix on the short ribs.

6) Apply the spice rub mix on the short ribs, ensuring that the entire short rib is covered.

7) Once your Tandoor is ready for cooking, add the short ribs to cook for 1 hour.

8) After 1 hour has elapsed, add your choice of wood chips (ensure they are soaked first) for smoking (traditionally apricot is used but apple or pear works well too)

9) Leave the short ribs to smoke for 1 hour.

10) Combine 50% pomegranate molasses and 50% water, mix well.

11) After the 1 hour of smoking has elapsed, remove the short ribs from the Tandoor and place each onto separate sheets of foil. Use multiple layers of foil.

12) Pour the water and pomegranate molasses mix into each short rib parcel and seal the foil, to ensure no leaks will occur.

13) Place the foil parcels inside the Tandoor and cook for 2 hours.

14) After 2 hours has elapsed, remove the short ribs from the Tandoor and allow to rest for another 1 hour.

15) Serve with Rice, Couscous or Bulgur.