MOROCCAN BEEF SHORT RIBS

This is the second time I have made this dish, and we enjoyed it just as much as the first time.  My friend, Heidi has made it as well, and had the same success.  It is a very easy dish to prepare, but with intense flavor, although you could decrease the spice if you want a milder version.  I found it in Bon Appetit and it comes from a restaurant in San Francisco named "Stars."  Beef short ribs are one of the cuts of meat that require long slow cooking, in this case about 2 hours.  But in addition, they are marinated in a red wine mixture that also adds to the tenderization of this otherwise chewy piece of beef.  I started at around 9am, mixing the marinade and putting the whole thing in the refrigerator until about two hours before we wanted to eat dinner.  So plan accordingly.

Moroccan Beef Short Ribs

1 cup plus 1 Tablespoon olive oil
3/4 cup dry red wine
2 Tbsp ground ginger
2 Tbsp turmeric
1 Tbsp ground cumin
1 Tbsp ground black pepper
1 Tbsp salt
1 Tbsp grated lemon peel
2 tsp ground coriander
1 tsp ground nutmeg
1/2 tsp cayenne pepper
12 beef short ribs (about 4 1/2 lb), I used boneless
1 1/2 cups low salt chicken broth
1 1/2 cups low salt beef broth
1/2 lemon, sliced
2 Tbsp fresh lemon juice
2 tsp honey
1/4 cup chopped cilantro

Whisk 1 cup olive oil and next 11 ingredients in large bowl to blend (I like to use a 4 cup pyrex cup since I know I'll be pouring it soon).  Place ribs in 15x10/2-inch glass baking dish.  Pour marinade over; turn to coat.  Cover, chill.

About 2 1/4 hours before you want to eat, heat 2 Tbsp 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 meat to pot.  Add reserved marinade, chicken broth, beef broth, and sliced lemon.

Bring to a boil.  Reduce heat and simmer, covered, until meat is fork tender, about 1 hour 45 minutes.

Using slotted spoon, transfer ribs to serving plate (I used a large pasta bowl to hold the sauce); tent with foil to keep warm.

Stir in lemon juice and honey into cooking liquid.  Bring to simmer.  Turn off the heat and add the cilantro, then spoon sauce over short ribs.  Serve over couscous.