Beef short ribs are packed with flavor and become unbelievably tender when slowly cooked. The sun-dried tomatoes and fennel give these braised short ribs a Mediterranean twist.


2 ½ lbs/1 kg beef short ribs

2 tsp/10 g coriander

2 tsp/10 g cumin

sea salt and pepper

2 tbsp/30 g ghee

1 onion, sliced

1 medium fennel bulb, sliced

¼ cup/40 g green garlic, chopped

¼ cup/40 g sun-dried tomatoes, chopped

1 cup/235 ml dry red wine

3 cups/710 ml Beef Broth

2 bay leaves

Preheat oven to 350°F/177°C. Toss ribs with coriander and cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the onion to the pan and sauté until translucent, about 5 minutes. Add the fennel, green garlic and sun-dried tomatoes and sauté until fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from the bottom of the pan. Add the broth and bay leaves and the ribs to the pan. Cover and transfer the pan to the oven. Cook for 1½ hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes. Discard bay leaves before serving.

If you can’t find green garlic, then substitute 4 cloves garlic, minced.