Although lamb is far and away the most readily available meat in Iran, beef is used occasionally. For this dish I use beef short ribs that, in true khoresht fashion, are ideal for long, slow cooking. The meat shreds softly away from the bone into an intense orange-scented sauce. You could do this for your diners, and present the dish as a casserole, or you could serve each person with a rib, to attack themselves, which would be the more satisfying option! Sour oranges are a commonplace ingredient in Persian cooking, and I find Seville oranges a good alternative.