This morning I'll be presenting these amazing looking and smelling local beef short ribs on CBC's Weekend Morning Show with host Terry MacLeod. You can get these great ribs at Wildfire Farms at St. Norbert's and Downtown Winnipeg Farmer's Markets.
(Photos above marinating, below, simmering)
Grass-fed Moroccan Beef Short Ribs (Ribs from Wildfire Farms and available at the St. Norbert and Downtown Winnipeg Farmer's Markets!) http://www.wildfirefarms.ca/
(For 6-8 ribs)
1 cup olive oil
1 cup red wine
2 tbs ground ginger
1 tbs ground Turmeric
2 tbs Ras el Hanout (available at the Downtown Winnipeg Farmer's Market or Pollock's Hardware Coop)
1 tsp Kosher or sea salt
zest of one lemon
Place meat in marinade and coat. Let chill for at least 2 hours or overnight. Remove ribs and reserve liquid.
For braising the ribs:
2 tbs olive oil
1/2 cup chicken broth and 1/2 cup beef broth, aka bone broth (also available from Wildfire Farms)
1/2 lemon, sliced
2 tbs lemon juice*
1-2 tbs honey
Heat 2 tbs olive oil in a medium saut� pan and brown the meat. Remove and place all remaining liquids to a large tagine or braising pot. Bring up to simmering heat and let cook for a couple of hours, until meat is loose from the bone.
* Preserved lemons can be substituted for fresh!
Serve with couscous or quinoa.Enjoy!