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Add a photoServings: 4
Ingredients
- 3 Tbsp. extra virgin olive oil
- 4Â 1/2 lb short ribs
- 3 tsp grnd ginger
- 2 tsp grnd cinnamon
- 1 tsp grnd paprika
- 2 x brown onions, coarsely minced
- 3 clv garlic, coarsely minced
- 5 x cloves
- 2 Tbsp. preserved lemon, coarsely minced
- 1 x 35 oz can crushed tomatoes
- 1Â 1/2 c. beef stock
- 1 c. red wine Sea salt and grnd black pepper, to taste
Directions
- Directions:1. Preheat the oven to 335 F.
- 2. Heat the extra virgin olive oil in a casserole pan. Cook the short ribs till seared and golden brown. Remove from the pan and set aside till required.
- 3. Remove excess oil reserving about 1 Tbsp. in the pan. Reduce the heat, and then add in the ginger, cinnamon, paprika to the pan and cook, stirring, till aromatic. Add in the onion and cook, stirring, till just softened. Add in the garlic, cloves and preserved lemon and stir till combined.
- 4. Adjust the heat to high, then add in the crushed tomatoes, beef stock and red wine and bring to the boil, stirring occasionally.
- 5. Return the short ribs to the stock mix and season to taste. Cover with a lid, and then transfer the casserole pan to the preheated oven. Cook in the oven for 1 hour, basting occasionally. Remove from the oven and set aside with the lid on, to rest for 30 min.
- To serve, arrange the beef ribs onto plates and spoon over the braising juices, accompanied by pistachio couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 4 servings | |
| Calories 1659 | |
| Calories from Fat 1318 | 79% |
| Total Fat 146.37g | 183% |
| Saturated Fat 60.41g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 283mg | 94% |
| Sodium 822mg | 34% |
| Potassium 1799mg | 51% |
| Total Carbs 27.18g | 7% |
| Dietary Fiber 7.2g | 24% |
| Sugars 2.35g | 2% |
| Protein 59.91g | 96% |
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