Hibiscus-Braised Short Ribs with Herb Gremolata

Zobo, the tart hibiscus drink found across West Africa, usually gets steeped with ginger and warm spices and served cold. Here that same steeped liquid becomes a braising liquid instead, standing in for the wine or vinegar that would normally tenderize short ribs over a long, slow cook, with its natural tartness cutting through the richness of the beef.

The braise takes real patience — around three hours, low and covered — but almost all of it is hands-off once the ribs are seared and the liquid is in the pot. A quick Italian-style gremolata of parsley, lemon zest, and garlic stirred together at the very end adds the brightness the long-cooked ribs need.

Sear the ribs well before braising; this step builds a layer of flavor the hibiscus liquid alone can't provide. Once the meat is fork-tender, you can reduce the braising liquid on the stovetop for a few minutes to concentrate it into a glossy sauce before spooning it back over the ribs.