Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Place 2 pounds bone-in beef short ribs into a large pot or Dutch oven and set aside.

2. 2

   Add 1 large yellow onion (roughly chopped), 4 smashed garlic cloves, 2 bay leaves, 2 cinnamon sticks, 6 lightly crushed green cardamom pods, 1 tablespoon black peppercorns, 1 teaspoon whole cloves, and 1 teaspoon salt to the pot with the short ribs.

3. 3

   Pour 8 cups of water or beef broth over the short ribs and spices, bringing the mixture to a gentle simmer over medium heat, then reduce heat to low, cover, and poach for 2.5 to 3 hours until the short ribs are fork-tender.

4. 4

   Carefully remove the tender short ribs from the pot and strain the poaching liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.

5. 5

   In the saucepan with the strained liquid, add 0.5 cup finely chopped pitted Medjool dates, 2 tablespoons date molasses, 1 tablespoon lemon juice, 1 teaspoon sumac, 0.5 teaspoon ground cumin, and 0.5 teaspoon ground coriander, then simmer over medium-high heat until the sauce reduces and thickens to a glaze, about 15-20 minutes.

6. 6

   Return the poached short ribs to the thickened spiced date glaze, gently coating them and simmering for an additional 5 minutes to allow flavors to meld.

7. 7

   Serve the Aromatic Poached Short Ribs garnished with 0.25 cup fresh parsley and 2 tablespoons toasted pine nuts.