This roast is cooked in the style of American barbecue and has a serious spice-coated crust, like bark on a brisket. Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight. The cooking time and method will remain the same. Call your butcher in advance to reserve this cut and ask for the thickest short ribs they have. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.
Recipe information
Yield
4 - 8 Servings
Ingredients
Preparation
Step 1
Line a rimmed baking sheet with foil; set a wire rack inside. Whisk garam masala, salt, brown sugar, and MSG (if using) in a small bowl. Trim any silver skin and excess fat from short ribs and pat dry with paper towels. Rub all over with 1 Tbsp. oil, then generously coat with dry rub, pressing to adhere (you may not need all of it). Place on prepared baking sheet. Chill, uncovered, at least 12 hours and up to 2 days (the longer the better).
Step 2
Let short ribs sit at room temperature 1 hour before baking.
Step 3
Preheat oven to 250°. Drizzle 1 Tbsp. oil over meat. Pour 1 cup water into prepared baking sheet and cover tightly with foil. Bake until meat is tender (when you tug at a bone, it should feel like it will slip right out), 4–5½ hours (grass-fed beef will cook faster than grain-fed).
Step 4
Remove short ribs from oven; increase oven temperature to 325°. Uncover meat. Spread top with raita, then sprinkle with pistachios, gently pressing to adhere. Drizzle with remaining 1 Tbsp. oil; season with sea salt. Roast until nuts are golden brown, 30–35 minutes. Remove from oven; let rest 15 minutes before serving.
Step 5
Do ahead: Roast (without crust) can be baked 2 days ahead. Let cool (keep covered), then chill. To reheat, add ½ cup water to baking sheet, wrap tightly, and bake at 325° until warmed through, 30–40 minutes.
