Cardamom-Braised Short Ribs with Banana Pepper Relish

Tender, slow-cooked beef infused with aromatic cardamom, served over fragrant basmati rice and topped with a bright, tangy pepper relish.

Ingredients

• 2 lbs Beef Short Ribs
• 1.5 cups Basmati Rice
• 3 Banana Peppers, thinly sliced
• 6 Cardamom pods, lightly crushed
• 1 bunch Shiso leaves, julienned
• 2 tbsp Vinegar
• 1 tbsp Sugar
• 2 tbsp Oil
• 2 cups Water
• Sea salt and black pepper

Instructions

The beef will become incredibly tender through slow simmering, while the peppers provide a necessary acidic crunch to balance the richness.

1. Season short ribs generously with sea salt and black pepper.
2. Heat oil in a heavy-bottomed pot over medium-high heat. Sear ribs on all sides until deeply browned. Remove ribs and set aside.
3. In the same pot, add crushed cardamom pods and cook for 30 seconds until fragrant.
4. Return ribs to the pot and add 2 cups of water. Cover with a tight lid and reduce heat to low. Simmer for 2.5 to 3 hours, or until the meat is falling off the bone.
5. While the beef cooks, whisk vinegar and sugar together in a small bowl. Add sliced banana peppers and a pinch of sea salt. Let marinate for at least 20 minutes.
6. Rinse basmati rice until water runs clear. Combine rice with 3 cups water and a pinch of sea salt in a separate pot. Bring to a boil, then cover and simmer on low for 15 minutes.
7. Fluff rice with a fork. Serve the ribs atop the rice, drizzled with a little braising liquid, then top with the banana pepper relish and fresh julienned shiso.

Serve with a side of warm bread to soak up the cardamom-infused juices.