Slow-Roasted Short Rib

Name: Slow-Roasted Short Rib
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the spice blend:; turmeric; black pepper; cumin; cinnamon; fenugreek; ground ancho chili; for the short rib:; 1 short rib plate; kosher salt; spice blend (see above)

Eats Now Editorial Team · Meat & Poultry

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Slow-Roasted Short Rib – a delicious recipe with turmeric, black pepper, cumin, cinnamon, fenugreek, ground ancho chili. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

for the spice blend:
turmeric
black pepper
cumin
cinnamon
fenugreek
ground ancho chili
for the short rib:
1 short rib plate
kosher salt
spice blend (see above)

1
1. For the spice blend, combine all spices in equal parts.
2
2. To prepare and season the short ribs, heavily season ribs with kosher salt and spice blend all over. Allow to cure for 2 days, uncovered, in fridge.
3
3. When ready to cook, place short ribs in a roasting pan uncovered. Roast in a 250-degree Fahrenheit oven for six hours.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: for the spice blend:, turmeric, black pepper, cumin, and more.

Yes, Slow-Roasted Short Rib falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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