Dum Ki Ribs 😋😋

🥩 Dum Ki Ribs

Slow-Braised Beef Short Rib • Rose Water • Cashew & Chironji
Chef Avtar Singh Rana — Modern Indian Fine Dining

Ingredients — 4 portions

Beef short ribs

• Beef short ribs, bone-in — 1.5–1.8 kg
• Yogurt — ½ cup
• Ginger-garlic paste — 2 tbsp
• Kashmiri chili powder — 1½ tsp
• Coriander powder — 1 tsp
• Cumin powder — 1 tsp
• Garam masala — 1 tsp
• Turmeric — ½ tsp
• Salt — to taste
• Lemon juice — 1 tbsp

Dum gravy

• Ghee — 3 tbsp
• Onion, sliced — 2 large
• Ginger — 1 tbsp, minced
• Garlic — 1 tbsp, minced
• Green cardamom — 4
• Black cardamom — 1
• Cinnamon — 1 stick
• Cloves — 4
• Bay leaf — 1
• Cashews — ½ cup
• Chironji — 3 tbsp
• Beef stock — 3–4 cups
• Saffron — small pinch
• Rose water — 1–2 tsp
• Cream — ¼ cup, optional

Method

1. Marinate: Mix yogurt, ginger-garlic, spices, lemon juice and salt. Coat the ribs and refrigerate 6–12 hours.
2. Sear: Remove excess marinade. Heat ghee in a heavy Dutch oven and sear the ribs on all sides until deeply browned. Remove.
3. Build the masala: In the same pan, sauté onion until golden. Add ginger, garlic, cardamom, cinnamon, cloves and bay leaf. Cook until aromatic.
4. Add cashews and chironji and toast gently for 2–3 minutes.
5. Return the ribs to the pan and add enough beef stock to come about halfway up the meat.
6. Cover tightly with foil and a lid. Cook at 325°F / 165°C for approximately 3–3½ hours, until the meat is extremely tender and nearly falling from the bone.
7. Remove the ribs. Strain the braising liquid and reduce until glossy and concentrated. Blend some of the cooked cashews/chironji into the sauce if you want a richer texture.
8. Add saffron and rose water at the very end. Rose water is delicate—too much will make the dish taste perfumed rather than savory.
9. Return the ribs to the reduced sauce and glaze gently for several minutes.

Fine-dining plating

Place the rib over cashew-chironji purée or silky potato/cauliflower purée. Spoon the reduced rose-spiced jus around it.

Finish with:

• Toasted cashews
• Chironji
• Crisp fried onions
• Microgreens
• Rose petals
• Charred baby vegetables
• A few drops of saffron oil

Chef’s signature balance: Keep the beef deeply savory and smoky, while rose water provides only a subtle aromatic finish. The cashew gives richness and chironji adds a distinctive Indian nutty character.