Moroccan Beef Short Ribs

Rich flavorful treat for a large crowd

The flavors in this dish are exotic and interesting. I’ve made it many times. The meat falls from the bone and the juices are wonderful with the couscous. This is perfect for a larger crowd. This recipe works for 6, but can easily be doubled.

Ingredients

• 1 cup plus 2 tablespoons olive oil

• 3/4 cup dry red wine

• 2 tablespoons ground ginger

• 2 tablespoons turmeric

• 1 tablespoon ground cumin

• 1 tablespoon ground black pepper

• 1 tablespoon salt

• 1 tablespoon grated lemon peel

• 2 teaspoons ground coriander

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon cayenne pepper

• 12 beef short ribs (about 4 1/2 pounds total)

• 1 1/2 cups low-salt chicken broth

• 1 1/2 cups low-salt beef broth

• 1/2 lemon, sliced

• 2 tablespoons fresh lemon juice

• 2 teaspoons honey

• Italian parsley

Instructions

Whisk 1 cup oil and next 11 ingredients in a large bowl and blend. Place the ribs in a large 15-inch x 10-inch x 2-inch glass baking dish. Pour the marinade over them. Turn to coat. Chill for at least 2 hours, and preferably overnight.

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Remove ribs from marinade; reserve the 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 and beef broth, and sliced lemon. Bring to a boil.

Reduce heat and simmer until meat is tender and almost falls off bones, about 1 hour 45 minutes.

Using a slotted spoon, transfer ribs to a plate; tent with foil to keep warm. Stir lemon juice and honey into cooking liquid. Bring to a simmer.

Spoon couscous onto each plate. Top each with 2 ribs. Drizzles sauce over and sprinkle with parsley.