Slow-Roasted Short Rib with Fermented Schug


Beef ribs

Recipe by Michael Solomonov as prepared at The Associated’s Keynote: A Culinary Experience on November 13, 2018

Serves 6

Ingredients:

SHORT RIB

  • 1 each, three-bone breast plate of short rib 3 tbsp salt
  • 2 tbsp Hawaj
  • (To make your own Hawaj mix: 4 tsp ground turmeric, 1 tsp ground black pepper, 1 tsp ground cumin)

SCHUG

  • 10 each serrano chiles
  • 1 bunch cilantro
  • 1 bunch parsley
  • Salt and lemon juice to taste

For the short rib:
1. Mix salt and Hawaj spices together and generously rub over the meat. Cure meat in refrigerator overnight, unwrapped.
2. Roast in a 275 Degree oven for 5-6 hours, or until fork tender.
3. Allow to rest for 10-15 minutes. Remove meat from bones, slice across the grain into 1/2-inch pieces.

For the schug:
1. Mix chiles and fresh herbs in food processor with 1/2 cup olive oil. Season with salt and lemon juice to taste.










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