Moroccan Braised Short Ribs| Christy Rost
- 2 tablespoons paprika
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons cinnamon
- 2 teaspoons coarse salt
- 1 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 pounds boneless short ribs
- 3-4 tablespoons olive oil
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 1 medium onion, peeled and coarsely chopped
- 4 large cloves garlic, coarsely chopped
- 2 15-ounce cans diced tomatoes
- 1/2 cup beef stock or broth
- 1 bottle Shiner Bock or other dark beer
- 1 bay leaf
- cooked noodles
Preheat a large Dutch oven over medium-low heat; add olive oil. On a medium-size plate, stir together paprika, garlic powder, onion powder, cinnamon, salt, cumin, and black pepper until well blended. Coat the short ribs with the spice mixture and cook them, a few at a time, just until they are brown. Transfer the seared ribs to a platter and keep them warm while browning the remaining meat.
Preheat the oven to 325 degrees. When all of the meat has browned, stir in carrots, celery, and onion. Cook the vegetables several minutes until they begin to soften, add garlic, and cook 1 minute more. Stir in the canned diced tomatoes, beef stock, dark beer, and a bay leaf.
Using kitchen tongs, return the seared ribs to the Dutch oven, placing them on top of the vegetables; bring the mixture to a low boil over medium heat. Cover and transfer the Dutch oven to a preheated oven. Braise the short ribs 2 to 2 ½ hours until the meat is very tender and falls apart when speared with a fork. Serve alone or over cooked noodles.
Recipe serves 6 to 8.