Moroccan short ribs - KCTV5 News

Moroccan short ribs

Moroccan short ribs

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Moroccan short ribs

Courtesy: The Kauffman Center Dining Experience


3 LB of beef short ribs

Kosher salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

1/2 large yellow onion, diced

2 carrots, peeled and diced

1 cup cubed peeled butternut squash

4 garlic cloves, chopped

1/2 cup dry red wine, such as Syrah

1 cup canned dice tomatoes

1/2 cup beef or chicken broth, plus more, as needed

¼ cup minced fresh ginger

¼ cup chopped parsley

¼ cup chopped cilantro

3 Tbs. ras el hanout

1 Tbs. sweet paprika

¾ teaspoon ground cinnamon

2 teaspoons ground turmeric

4 cups beef or chicken broth or water

1 tablespoon sugar or honey

Cilantro sprigs for garnish


n a small bowl, stir together the ras el hanout, paprika, turmeric, cinnamon the 1 tsp. salt and 1 tsp. pepper. Rub the mixture over the short ribs, coating them evenly. Let stand at room temperature for 30 to 60 minutes.

Preheat an oven to 350°F.

Heat a large, heavy fry pan over medium heat. Pour in the olive oil and heat until the surface shimmers. Add the short ribs and brown on all sides, about 8 minutes total. Transfer to a plate.

Pour off all but 2 Tbs. of the fat in the pan. Add the onion, carrots, squash, garlic and ginger and cook, stirring often, until the onion begins to brown, 3 to 5 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes, half of the parsley and cilantro and the broth.

Transfer the mixture to a roasting pan. Add the short ribs, pushing them down into the vegetables. Cover the pan with foil, transfer to the oven and bake until the meat is very tender, about 2 1/2 hours.

Transfer the meat to a warm large serving dish with sides.

Strain the cooking liquid, save the vegetable, and pour into a clear measuring cup.  Allow the fat to rise to the surface and remove as much as you can.  Return braising liquid to sauce pan bring to a low simmer add the cooked vegetables and with an emulsion blender purée the vegetables into the sauce.  Taste and add salt and pepper if necessary. Spoon the sauce over the meat and sprinkle with the remaining herbs.   Garnish with cilantro sprigs.

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