Skip to main content
Epicurious
Bon Appétit

Garam Masala Short Rib Roast With Pistachio Crust

Image may contain Food Confectionery Sweets Plant and Bread
Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio

This roast is cooked in the style of American barbecue and has a serious spice-coated crust, like bark on a brisket. Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight. The cooking time and method will remain the same. Call your butcher in advance to reserve this cut and ask for the thickest short ribs they have. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

Read More
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Steak With Cherry Tomato Chutney
A steak dinner that’s more about the sauce than the meat.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Meatball Tagine
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Sweet-and-Sour Cranberry Chicken Stir-Fry
Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.