The Recipes

Braised Moroccan Short Ribs

Oh, it is the season for braised meat!  This makes me a very happy girl.  I got some short ribs from my fabulous butcher this week and just couldn't resist their call tonight.  I opened a nice Burgundy, pretended like I have much more money than I do, and made this fabulous dish.

Braised Moroccan Short Ribs


- 2 bone-in short ribs
- pinch of saffron
- 1/2 tsp. ground ginger
- 1/2 tsp. turmeric
- 1/2 tsp. cardamom
- 1/2 tsp. ground cumin
- 1 cinnamon stick
- a few grates of nutmeg
- 1/4 yellow onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, minced
- 4 garlic cloves, peeled
- 1 small celery root, peeled and cut into 1-in. pieces
- 2 more carrots, peeled and cut in to 1-in. pieces
- 1 fresno chile, diced
- 1/3 of a 14.5-oz. can of diced tomatoes
- splash of the red wine you're drinking
- 1-2 c. beef stock
- handful of fresh herbs, chopped for garnish
- 1 lemon, zested for garnish
- salt
- pepper
- olive oil

Heat 2 T. of olive oil in a dutch oven or large, oven-safe pan.  Make sure the short ribs are at room temperature.  Season them with salt and pepper.  Add them to the pan and let them cook 2-3 minutes per side to develop a crust.

Preheat the oven to 375 degrees.

Add the onion, celery, diced carrot and chile pepper to the pot.  Season with salt and let them soften over medium heat for 7-8 minutes.  Add in the garlic and stir in for another minute.  Next, add the cardamom, ginger, turmeric, nutmeg and cumin.  Stir and let the spices bloom in the oil for another minute or two.  Add the red wine and let it reduce by half.  Next add the tomatoes and salt them directly.  Nestle the cinnamon stick and short ribs back into the pot.  Pour enough beef stock to come up 3/4 of the way of the short ribs.  Pinch in the saffron around the ribs.  Place in the oven for 3 hours.

Halfway through, turn the ribs.  Remove the cinnamon stick.  Add more stock and/or water as needed.  Uncover for the last 30 minutes of cooking.

During the last 30 minutes, cover the chopped carrots, celery root and whole garlic in a medium pot with cold water.  Salt the water, cover, and bring to a boil.  Simmer for the remaining time.

Remove the short rib pan from the oven.  Let the short ribs rest.

Transfer the garlic, celery root and carrots to a blender.  Add chicken stock as needed to thin out; puree until smooth.  Season with salt and pepper to taste.  Plate the puree.

Set the short ribs on top of the puree.  Spoon some of the sauce over the top.  Top with the chopped herbs and lemon zest.