MOROCCAN BEEF SHORT RIBS

MOROCCAN BEEF SHORT RIBS image

Categories Beef

Yield 6

Number Of Ingredients 20

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1 c. plus 2 tbl. olive oil
3/4 c. dry red wine
2 tbl. ground ginger
2 tbl. turmeric
1 tbl. ground cumin
1 tbl. ground black pepper
1 tbl. salt
1 tbl. 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 4 1/2 lbs. total)
1 1/2 c. low-salt chicken broth
1 1/2 c. low-salt beef broth
1/2 lemon, sliced
2 tbl. fresh lemon juice
2 tsp. honey
Couscous with Olives and Garbanzo Beans
1/4 c. chopped fresh cilantro

Steps:

Whisk 1 c. oil and next 11 ingredients in large bowl to blend. Place ribs in 15x10x2 inch galss baking dish. Pour marinade over; turn to coat. Cover; chill. Heat 2 tbl. 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 ribs 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. Stir in lemon juice and honey. Bring to simmer. Spoon Couscous With Olives And Garbanzos onto platter. Top couscous with ribs. Drizzle sauce over. Sprinkle with cilantro and serve.