Moroccan Short Ribs

Yield: 8 servings


Boneless short ribs 8
Ras el Hanout 4 Tbsp. divided
Zahtar spice blend  2 Tbsp.
Fig preserves  4 oz.
Pomegranate molasses 3 Tbsp.
Beef stock 1 ½ qts.
Tomato paste 2 Tbsp.
Onion, sliced 1
Olive oil, extra virgin  
Salt & pepper to taste
Lemon zest as needed

Prepare the short ribs by laying out on a sheet pan. Season with salt and pepper, then dust with the ras el hanout and zahtar. Be generous in the dusting.

In a sauté pan large enough to hold all 8 pieces of meat, heat your olive oil. Sear the short ribs to a wonderful crisp brown and set aside. Add your onions, cover and turn down to cook them slowly so the liquids released will deglaze your pan while they cook. Once translucent, turn the heat to medium and add a couple more tablespoons of Ras el Hanout and your tomato paste. Stir to incorporate and toast paste and the spice blend. Add the pomegranate molasses, fig jam, and then the beef stock. Taste and correct this mixture for seasoning.

Add your lemon zest, place the short ribs in the braising liquid. Cover and cook on low heat until tender – about 1 ½ to 2 hours. 

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