Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 100 grams coarse sea salt, 50 grams brown sugar, 1 tablespoon ground sumac, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and 1 teaspoon black pepper thoroughly in a bowl.

2. 2

   Pat 2 kilograms bone-in beef short ribs dry and generously rub the spice mixture all over each rib, then place them in a non-reactive container, cover tightly, and refrigerate for 48 hours to cure.

3. 3

   After curing, rinse the short ribs under cold water to remove excess rub and pat them completely dry with paper towels.

4. 4

   Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, sear the rinsed short ribs on all sides until deeply browned, and then remove them from the pot.

5. 5

   Reduce heat to medium, add 2 large chopped onions to the same pot and sauté until softened for 5 minutes, then stir in 4 minced garlic cloves for 1 minute before adding 400 grams canned diced tomatoes, 500 milliliters beef broth, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom.

6. 6

   Return the seared short ribs to the pot, bring the liquid to a simmer, cover the pot tightly, and braise in a preheated 160°C (325°F) oven for 3 to 3.5 hours, or until the meat is fork-tender.

7. 7

   Meanwhile, for the freekeh, heat 1 tablespoon olive oil in a saucepan, add 1 cup cracked freekeh, and toast for 2 minutes before stirring in 2 cups chicken or vegetable broth, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon; bring to a simmer, cover, and cook on low heat for 15-20 minutes until liquid is absorbed.

8. 8

   Serve the cured sumac short ribs over the aromatic freekeh, garnished with 1/4 cup chopped fresh parsley and 1/4 cup toasted slivered almonds.