Dandeh Khaneghi (دنده خانگی) — Persian-Style Saffron-Infused Beef Ribs

• 1400 gBeef short ribs, English-cut (bone-in) (about 8–10 pieces, 4–5 cm thick)
• 10 gSea salt (for simmering and seasoning (about 1 3/4 tsp fine salt))
• 2 gGround black pepper (about 1 tsp)
• 6 gPersian spice blend (about 2 tsp; a balanced blend with warm spices)
• 250 gYellow onion (1 large, sliced into 1 cm wedges)
• 2 leafBay leaves
• 3 gWhole black peppercorns (about 1 tsp)
• 1200 mlWater (plus more as needed to keep ribs partially submerged)
• 30 mlBrewed saffron (2 tbsp strong brewed saffron)
• 40 gUnsalted butter or margarine (melted)

Instructions

1. 1

   Trim only excess surface fat from the ribs, leaving a thin layer for moisture. Pat very dry with paper towels. Season all sides with 6 g Persian spice blend, 2 g ground black pepper, and 4 g of the sea salt (reserve 6 g for the pot). Let stand at room temperature for 15 minutes while you prepare the simmering pot.

2. 2

   In a heavy pot or Dutch oven, spread the sliced onion on the bottom. Add bay leaves and whole peppercorns, then arrange ribs in a single snug layer on top. Pour in 1200 ml water and add the remaining 6 g sea salt. Bring to a gentle boil over medium-high heat, about 10–12 minutes, skimming any foam for a cleaner broth.

3. 3

   Reduce heat to low so the liquid barely simmers (small bubbles). Cover with the lid slightly ajar and cook for 120 minutes, turning ribs once at the 60-minute mark. Maintain a gentle simmer; if the liquid drops below halfway up the ribs, add 100–200 ml hot water to keep them partially submerged and tender.

4. 4

   Test tenderness: a fork should slide in with little resistance, and the meat should pull back from the bone. Using tongs, transfer ribs to a foil-lined baking tray. Strain the simmering liquid; discard bay leaves and peppercorns, and reserve 120 ml of the broth. Let ribs cool 10 minutes so the glaze clings without sliding off.

5. 5

   Preheat the oven broiler (grill) to high for 8–10 minutes, positioning a rack 12–15 cm from the heat source. In a small bowl, whisk 40 g melted butter or margarine with 30 ml brewed saffron and 60 ml of the reserved broth. Brush ribs generously on all sides, then broil for 6 minutes.

6. 6

   Flip the ribs, brush again with the saffron-butter glaze, and broil 4–6 minutes more until deeply browned with caramelized edges. For extra shine, brush with the last glaze right as they come out. Rest 5 minutes before serving so juices redistribute and the surface stays glossy rather than watery.