Food & Wine USA - (12)December 2018

144

Yemenite Short Ribs

PHOTO P. 128

ACTIVE 20 MIN; TOTAL 15 HR 20 MIN

SERVES 6

Here, Michael Solomonov combines

turmeric, black pepper, and cumin

to make hawaij, a simple but robust

blend that’s an essential ingredient

in Yemenite cooking. Hawaij is a

spice blend often used to flavor

soups, stews, and even coffee. Here,

it complements rich and tender

beef short ribs.

1 / 2 cup kosher salt

2 Tbsp. ground turmeric

1 Tbsp. black pepper

1 Tbsp. ground cumin

2 (5-lb.) beef short rib plates

(3 ribs per plate)

Fermented Serrano Schug

(p. 131), for serving

1. Whisk together salt, turmeric,
   black pepper, and cumin in a
   medium bowl until blended. Rub
   mixture evenly over short rib plates.
   Place rib plates, bone sides down,
   on a wire rack set inside a large
   rimmed baking sheet. Chill, uncov-
   ered, 8 hours or up to overnight.
   Remove short ribs, and let stand
   until ribs come to room tempera-
   ture, about 1 hour and 30 minutes.


2. Preheat oven to 250°F. Transfer
   short ribs on rack in baking sheet to
   preheated oven, and cook, uncov-
   ered, until meat is tender but not
   falling apart and a thermometer
   inserted in the thickest portion reg-
   isters 190°F, 5 hours and 30 min-
   utes to 6 hours and 30 minutes.
   (Alternatively, to test for doneness,
   use a paring knife to pierce the
   meat between the bones. There
   should be no resistance.) Remove
   ribs from oven, tent with aluminum
   foil, and let rest 30 minutes. Carve
   each rib plate into individual ribs,
   and serve with schug.
   MAKE AHEAD To re h e a t c o o ke d
   ribs, preheat oven to 300°F. Place
   ribs in a 13- x 9-inch baking dish.
   Add^1 / 2 cup water, and cover tightly
   with foil. Bake in preheated oven
   until warmed through, 45 minutes
   to 1 hour.
   WINE Earthy, dark-fruited Rhône
   red: 2015 Paul Jaboulet Biographie
   Côtes du Rhône

SWEET REWIND from p. 138

Black Forest Mousse Cake

with Cherry-Chile-

Pomegranate Glaze

PHOTO P. 135

ACTIVE 1 HR 45 MIN; TOTAL 8 HR 45

MIN; SERVES 18

For the smoothest, silkiest mousse,

be careful not to over-whip the

cream. Just under soft peaks will

result in the best final texture.

CAKE

Cooking spray

6 oz. 70% cacao dark

chocolate, chopped

3 Tbsp. unsalted butter

1 large egg white, at room

temperature

1 / 4 cup granulated sugar, divided

2 large eggs, at room

temperature

CHOCOLATE CRUNCH

2 oz. 70% cacao dark

chocolate, chopped

1 oz. 39% cacao milk

chocolate, chopped

2 Tbsp. unsalted butter

3 oz. cornflakes cereal (about 3

cups), finely crushed

1 / 2 tsp. kosher salt

MOUSSE

14 oz. 39% cacao milk

chocolate, chopped

6 oz. 70% cacao dark

chocolate, chopped

21 / 2 cups heavy cream

1 /^4 tsp. kosher salt

GLAZE

1 cup frozen pitted dark sweet

cherries, thawed, juice

reserved

1 / 3 cup pomegranate juice

1 medium-size red Thai chile,

stemmed

1 (^1 / 4 -oz.) envelope unflavored

gelatin

3 Tbsp. cold water

1 / 2 cup granulated sugar

© 2018 Kellogg NA Co.

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