dinner · gluten-free · dairy-free
Ras el hanout braised short ribs
Bone-in short ribs crusted with ras el hanout and garlic, seared hard and slow-braised until spoon-tender, then glazed.
- Time
- 240min
- Steps
- 6
Ingredients
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Allergens
Contains tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Trim excess hard fat. Mix the ras el hanout, salt, granulated garlic and pepper and coat the ribs on all sides.
-
2
Heat the oven to 150°C (300°F). Sear the ribs in the oil in a Dutch oven until deeply browned all over. Set aside.
-
3
Soften the onion, carrot and garlic in the fat, then stir in the tomato paste and honey.
-
4
Add the stock, cinnamon and saffron, bring to a simmer and return the ribs, bone up.
-
5
Cover and braise 3-3.5 hours until very tender.
-
6
Lift out the ribs. Skim and reduce the liquid until glossy. Brush the ribs with it and broil for 2-3 minutes to glaze. Serve with sauce, cilantro and almonds.
