Middle Eastern Short ribs with vermicelli rice

Middle Eastern Short Ribs: 
Ingredients: 
1.3 kg beef short ribs 
Salt 
Spice blend:
¼ cup Supreme Cumin Powder 
¼ cup Supreme Paprika Powder 
1 tbsp Supreme Ginger Powder 
2 tbsp Supreme Smoked Paprika 
2 tbsp Supreme Coriander Powder 
1 tbsp Supreme Coarse Black pepper 
1 tbsp Supreme Chilli Flakes 
1 tsp Supreme Cinnamon Powder 
1 tsp Supreme Nutmeg Powder 
1 tsp Supreme Green Cardamom Powder 
1 tsp Supreme Clove Powder

other ingredients:  
½ cup oil 
1 large carrot- roughly sliced 
3 medium onions – roughly sliced 
2 bulbs garlic- sliced in half 
2 tbsp oil 
1 lt beef/ chicken / veg stock
⅓ cup pomegranate molasses 
¼ cup Worcestershire sauce 
2 Supreme Bay Leaves 
Boiling water 

Vermicelli Rice 
Ingredients: 
3 cups Lubna Sella Rice- washed 
½ cups La Rossella Capallini- crushed 
¼ cup ghee 
Salt to taste 
5 cups water 

Method for short ribs: 
Dry brine the ribs overnight: dry the ribs and sprinkle salt all over the ribs.
Place the ribs on a rack with a tray under it. Refrigerate overnight uncovered. 
Coat the ribs in the spice blend: Add all the ingredients for the spice blend into a bowl and mix well. 
Remove the ribs from the fridge and sprinkle a generous amount of spice blend all over the ribs. Set aside whilst you prepare the vegetables. 
Sear the ribs: heat pan over medium-high heat. Add ½ cup oil and once heated, sear the ribs on all sides, in batches until golden.
Preheat the oven at 180°c.
Prepare the stock pot: heat a large pot over medium-high heat. Add 2 tbsp oil and once heated add onions and carrots. Cook until they develop a bit of colour. Add remaining spice blend and cook for a minute then add beef stock, pomegranate molasses, Worcestershire sauce and salt. Mix well then add in the seared beef short ribs. Now add boiling water on top so the ribs are fully submerged. Lastly add garlic, bay leaves and salt (if needed). Bring to a boil then cover and transfer to the oven and cook for about 3- 3 ½ hours or until ribs are fall apart tender. 
Reduce the temperature of the oven to 80°c 
Carefully transfer the ribs to a baking tray along with some stock then cover and keep warm until you are ready to serve.
Prepare the jus: strain the stock and discard the vegetables. Using a spoon remove the layer of oil on top. Then transfer the stock back into the pot and bring to a boil over high heat. Continue to boil until the stock has reduced and thickened.
Serve the ribs over a bed of vermicelli rice with jus on top. Garnish with chopped parsley and serve with a side of malfouf salad. 

Method for Vermicelli Rice: 
Heat a large pot over medium-high heat. Add ghee and once melted add crushed Capallini. Mix well in ghee and toast until golden in colour. Add washed rice and gently mix well. Now add water and salt to taste. Mix well and bring to a boil. Then cover and reduce the heat to low. Cook the rice for 20 minutes. After 20 minutes turn off the heat and keep the rice covered for an additional 10 minutes. Uncover and fluff the rice and serve.