Moroccan Beef Short Ribs Recipe

Ingredients

• For Marinade:
• 1 Cup Olive Oil
• 3/4 Cup Red Wine
• 2 Tablespoons Ground Ginger
• 1 Tablespoon Ground Turmeric
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Black Pepper
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Lemon Peel
• 2 teaspoons Ground Coriander
• 1 teaspoon Saigon Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoon Cayenne Pepper
• For Ribs:
• 4.5 Pounds Short Ribs
• 2 Tablespoons Olive Oil
• 1/2 Cup Chicken Broth
• 1/2 Cup Beef Broth
• 1/2 Lemon, Sliced
• 2 Tablespoons Lemon Juice
• 1 teaspoon Honey

Serves / Yields

4 servings

Preparation Instructions

Whisk marinade ingredients in a large bowl. Add meat and coat, then chill for 2 hours. Remove ribs from marinade, and reserve liquid.

Heat 2 TB olive oil in a medium pot, and brown meat. Remove meat and set aside, and pour off drippings. Return meat to pot, add reserved marinade, chicken and beef broths, and sliced lemon. Bring to boil, then redice heat to simmer. Cook for 1 hour 45 minutes, or until meat is loose from the bone. Stir in lemon juice and honey. Serve over couscous.

Helpful Hints

You can substitute 4 TB of the Spice House's Moroccan Blend for the turmeric, cumin, salt, coriander, cinnamon, and cayenne.

Credit

This recipe was provided by James Martin from Chicago.

Cuisines, Courses and Ingredients

• African, Beef, Main Dish, Moroccan

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