Wish Upon A Dish: Moroccan Beef Short Ribs

October 5, 2010

Moroccan Beef Short Ribs

I love short ribs. I used to use them and pork ribs when making tomato gravy but now that they are $5.00 a pound, I braise them in wine.

My recent interest in Moroccan foods, and all Mediterranean recipes for that matter, grabbed my attention when going through an old BA magazine. There is a section where people, who have a phenomenal dish at a restaurant, ask Bon Appetit to see if the chef will share. This one came from a restaurant in San Francisco.

This was slightly different than the other Moroccan dishes I have made as of lately (one being the Moroccan Lamb Stew last week), that I decided to try it.

Moroccan Beef Short Ribs
From Stars, San Francisco
* 1 cup plus 2 tbsp olive oil
* 3/4 cup dry red wine
* 2 tbsp ground ginger
* 2 tbsp turmeric
* 1 tbsp ground cumin
* 1 tbsp ground black pepper
* 1 tbsp salt
* 1 tbsp grated lemon peel
* 2 tsp ground coriander
* 1 tsp ground cinnamon
* 1 tsp ground nutmeg
* 1/2 tsp cayenne pepper
* 12 beef short ribs (about 4½ lbs)
* 1 1/2 cups low salt chicken broth
* 1 1/2 cups low salt beef broth
* 1 1/2 lemon, sliced
* 2 tbsp fresh lemon juice
* 2 tsp honey
* 1/4 cup chopped cilantro

1. Whisk 1 cup oil and next 11 ingredients in large bowl to blend. Place ribs in 15x10x2 inch glass baking dish. Pour marinade over; turn to coat. Cover, chill.

2. Heat 2 tbsp oil in heavy large pot over medium high heat. Remove ribs from marinade; reserve marinade. Working in batches, add ribs to pot and cook until brown on both sides, about 8 minutes. Transfer ribs to bowl. Pour off drippings. Return meat to pot. Add reserved marinade, chicken broth, beef broth and sliced lemon. Bring to boil. Reduce heat and simmer until meat is tender and almost falls off bones, about 1 hour 45 minutes. Using slotted spoon, transfer ribs to plate; tent with foil to keep warm. Stir lemon juice and honey into cooking liquid. Bring to simmer.

Serve with Couscous with Olives and Garbanzo Beans.
Chop a small red onion, 1/2 cup of Kalamata olives, 1/2 cup chopped chickpeas, tsp of lemon zest and a packet of Sazon Goya with azafran and add to equal parts chicken broth and couscous. Bring to a simmer, shut off the heat, cover the pan and let rest for 5 minutes. Add parsley to finish.

The Nudge said "Keeper".

I picked up a half-gallon of apple cider on Sunday and when I opened it last night, it was sooooooooo good, I just had to make a drink with it.
I used vodka, triple sec, apple brandy, cinnamon and the cider. Shake well to incorporate the cinnamon and serve. It was really tasty. It was a great way to start our meal.

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