Marinade

2.5 lbs beef short ribs

4 tbsp Nani’s Achar Lemon Pickle

¼ cup olive oil

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp coriander powder

1tsp cumin powder

1 tsp Salt 

½ chili flakes (optional if you like it hot!)


Oven Method

  1. Preheat oven to 425 degrees and cover a rimmed baking sheet with foil or parchment paper

  2. In a large bowl, mix olive oil, ginger and garlic paste, cumin and coriander powder, salt and chili flakes. 

  3. Add to ribs and massage well. 

  4. Place the ribs in a large ziplock bag or covered bowl and marinate overnight or in the fridge for 1-2 hours

  5. Coat ribs generously with the dried fruit glaze and arrange on the foiled baking sheet.

  6. Roast in the preheated oven until fork-tender, about 20-30 minutes.

  7. Pour remaining glaze over ribs about halfway through cooking.

  8. Allow short ribs to rest for 5-7 minutes before digging in to seal in the delicious flavours. Voila! Garnish with fresh red onions or parsley and serve!


Air Fryer Method

  1. Follow steps 2-4 from the oven method above.

  2. Preheat the air fryer at 400 degrees.

  3. Coat the marinated ribs generously with the dried fruit glaze and arrange in the air fryer in a single layer. Air fry for 8 minutes, flip and glaze then cook for another 5-8 minutes, to your desired doneness (13 to 16 minutes total depending on the air fryer).

  4. Allow short ribs to rest for 5-7 minutes before digging in to seal in the delicious flavours. Voila! Garnish with fresh red onions or parsley and serve!



Dried Fruit Glaze

4 tbsp Nani’s Achar Lemon Pickle

3 tbsp maple syrup

3 tbsp Nani’s Achar Dried Fruit Pickle

1 tbsp olive oil 


Directions

  1. Blend all the above ingredients in a blender. 

  2. Set aside

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