INGREDIENTS:
- Short Ribs (8-12)
- Calicutts' Indian Garam Masala (0.25 cup)
- Brown Sugar (3 Tbsp)
- Kosher Salt (3 Tbsp)
- Olive Oil, divided (4 Tbsp)
DIRECTIONS:
- Line a rimmed baking sheet or dish with foil and place a wire rack inside.
- Mix Indian Garam Masala, brown sugar, and kosher salt in a small bowl to create a rub.
- Trim any excess fat from short ribs and pat dry with a paper towels.
- Rub short ribs with olive oil (it will take about 2-3 Tbsp to do all of the short ribs) and generously coat with rub, pressing to adhere.
- Place short ribs on a prepared baking sheet. Chill, uncovered, for 12-24 hours in the refrigerator.
- When you are ready to prepare the short ribs, let them sit at room temperature for an hour before baking.
- Preheat the oven to 250 degrees. Drizzle 1 Tbsp of olive oil over short ribs and pour 1 cup of water into the baking sheet or dish under the wire rack. Cover tightly with foil. Bake for 4-5 hours until meat is tender (bones should slip right out with a simple tug).
- Serve with sides of your choice. Enjoy!