The Ingredients
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1.5 kg beef short ribs (chosen from your butcher for their beautiful marbled appearance).
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3 tablespoons of Boteh Homemade Harissa Barbecue (for the smoky and controlled heat).
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4 tablespoons of extra virgin olive oil.
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1 tablespoon of whole sugar (for caramelization, tahdig style).
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Sea salt and freshly ground pepper.
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The artist's tip: A zest of yellow lemon for shine.
Preparation (The evening ritual)
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The Marinade: In a bowl, mix the Harissa Barbecue, olive oil, and sugar. This mixture has the texture of a rich and unctuous oil paint.
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Generously baste the meat. Massage it as you would prepare paper before painting. Salt, pepper.
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Resting: Wrap and let rest in the refrigerator overnight. This is where the magic happens: the aromas infuse, recalling the scents of Isfahan's kitchens escaping through open windows.
Cooking (The final touch)
The next day, preheat your oven to 150°C. Place the ribs in a dish, cover with baking paper, and let them gently confit for 3 hours. For the last 15 minutes, remove the paper and switch to grill mode to achieve that shiny, almost golden lacquer that I love to capture in my notebooks.