Short Rib Kabsa

Ingredients Serves 2

• 400g short ribs (look for pieces with great marbling)
• Marrow bones
• 1 cup basmati rice
• 1 medium onion, thinly sliced
• 2½ tbsp tomato paste
• 2–3 dried limes (loomeh)
• 1 serrano pepper
• 1–2 bay leaves
• Kabsa spice mix: allspice, black pepper, cumin, coriander, galangal, cinnamon, turmeric, dry lemon
• Neutral oil, for frying
• Salt to taste

Instructions

1. 1

   Fry the onions. Thinly slice the onion and fry in neutral oil over medium-high heat, stirring frequently to prevent burning and ensure even colour. Once they reach a dark golden brown, strain immediately and spread on paper towels — carry-over heat will keep cooking them, so pull them a shade early.

2. 2

   Sear the short ribs. Pat the short ribs completely dry — moisture is the enemy of a good sear. Using the same pot and the same onion oil over high heat, sear until deeply browned on all sides. Don't rush; the colour you build here is the foundation of the entire dish.

3. 3

   Build the base. Add the tomato paste and sauté for 2–3 minutes to cook off the raw flavour. In the last 30 seconds, add your kabsa spices and bloom them in the fat — you'll smell when they're ready. If transferring to a pressure cooker, deglaze the pan with a splash of water first to lift all the browned bits from the bottom.

4. 4

   Pressure cook. Add enough water to submerge the short ribs about 70% of the way up, bone side down. Add the dried limes, serrano pepper, bay leaves, and marrow bones. Pressure cook on high for 55 minutes, then allow a full natural release. If cooking on the stovetop, simmer covered and check for tenderness every hour — it takes longer but the result is just as good.

5. 5

   Prepare the broth for rice. Strain the cooking liquid and skim off a generous amount of fat — there will be a lot. For 1 cup of basmati rice you'll want about 1.4 cups of broth, though adjust to your preference and rice brand. This broth is where all the flavour lives.

6. 6

   Cook the rice. Bring the broth to a boil over medium heat, add the rice, and stir once. Here's the move that takes it to another level: scoop the cooked bone marrow out of the bones and stir it into the rice as it cooks — it melts in completely and makes the rice extraordinarily rich. Once boiling, drop the heat to the absolute lowest setting, cover tightly, and cook for 15 minutes. Do not lift the lid. Rest off the heat for 5 minutes before fluffing.

7. 7

   Plate and serve. Mound the rice on a platter and lay the short ribs over the top. Finish with crispy onions, dried chilli, and fresh parsley. Serve immediately.