Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Slow-Cooked Short Ribs & Saffron Orzo

Season the short ribs with salt and pepper. Heat avocado oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 4-5 minutes total. Remove and set aside.

In the same Dutch oven, sauté the onion for 2 minutes. Add celery and carrots, stirring well. Mix in garlic and tomato paste, season with salt and pepper, and cook for 3 minutes.

Pour in the wine and pomegranate juice, then add back the ribs along with the beef stock. Tie thyme, bay leaves, and parsley together and place in the Dutch oven, ensuring the ribs and veggies are well covered by the liquid.

Cover and bring to a boil, then carefully transfer to the oven. Bake for 2 ½- 3 hours.

Remove the ribs and place them in a skillet with some sauce to keep them warm. Keep the heat on low while preparing the sauce and orzo.

Strain the remaining sauce into a saucepan and simmer until thickened. Stir in olive oil.

For the orzo: Grind saffron in a mortar and pestle to a powder, add salt, and mix. Combine with coconut cream and set aside.

Heat olive and avocado oils in a saucepan. Toast orzo for 30-60 seconds. Add the coconut cream-saffron mixture and beef stock, stirring frequently. Cook for 5-7 minutes.

Stir in chives, cover, reduce heat to low, and cook until orzo is tender and creamy.

Serve the short ribs over orzo, topped with sauce and a sprinkle of fresh parsley.

Fresh parsley, finely chopped (or chives)

Yarin Shachagi

Slow-Cooked Short Ribs & Saffron Orzo

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