Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully trim any excessive fat from 1.5 kilograms of beef short ribs, then make several shallow scores across the meat without cutting through to the bone.

2. 2

   In a large bowl, whisk together 1 cup of full-fat yogurt, 3 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 tablespoons of Kashmiri red chili powder, 1 tablespoon of cumin powder, 2 tablespoons of coriander powder, 1 teaspoon of garam masala, 1 tablespoon of Kasuri Methi, 1 teaspoon of black salt, 1.5 teaspoons of salt, 4 tablespoons of fresh lemon juice, and 2 tablespoons of mustard oil to form a thick marinade.

3. 3

   Coat the scored short ribs thoroughly with the prepared marinade, ensuring every surface is well covered, then cover the bowl and refrigerate for a minimum of 8 hours, or preferably overnight, for deep flavor absorption.

4. 4

   Prepare a charcoal grill by arranging charcoal for indirect heat, aiming for a medium-high temperature of about 350-375°F (175-190°C), allowing the coals to turn ash-grey before placing the grate.

5. 5

   Place the marinated short ribs directly over the indirect heat zone on the preheated charcoal grill, closing the lid and turning the ribs every 10-15 minutes, until they reach an internal temperature of 195-205°F (90-96°C) and are tender, which typically takes about 40-50 minutes.

6. 6

   During the last 10 minutes of grilling, if desired, briefly move the ribs over direct heat for a few minutes per side to achieve a beautiful char, brushing with any leftover marinade during this time if safe and thoroughly cooked through.

7. 7

   Remove the Angara Beef Short Ribs from the grill, transfer them to a cutting board, tent loosely with aluminum foil, and let them rest for 10 minutes before slicing against the grain, then garnish with 2 sliced green chilies and 1/4 cup of fresh coriander leaves.